(BURGUNDY) BEEF STEW
1 ½ pounds stew meat cut into 1 inch pieces and covered with;
¼ cup flour
½ teaspoon seasoned salt
1 cup red burgundy OR beef stock
2 large cubes beef bouillon OR 3 small
1 cup water
1 onion, peeled and quartered
3 medium potatoes cut into sixths (peeled or unpeeled)
2 celery stems cut in bite-sized pieces
3 medium carrots cut into bite-sized pieces
1 Tablespoon seasoned salt
1 teaspoon EACH of parsley, rubbed sage, and Italian herb seasoning
½ teaspoon rosemary
Place wet ingredients into a crock pot and then everything else. Cook on high for about 8 hours or over night. You can also place ingredients into a foil pan and bake it in your oven at 350 degrees for a couple of hours. If you need to, add more broth or wine if it looks as if more liquid is needed.
This recipe can be altered by adding or deleting any of the veggies. You can use mushrooms if you wish or even double the ones you like best.
This recipe freezes well and even doubles, triples, or quadruples well. If making larger quantities, oven usage will be necessary.
