Easy Burgundy Stew

Ingredients

• 1 boneless beef chuck roast (2 pounds), cut into 1-inch cubes
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1/2 pound sliced fresh mushrooms
• 4 medium carrots, sliced
• 2 medium onions, sliced
• 2 celery ribs, chopped
• 1 cup Burgundy wine or reduced-sodium beef broth
• 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/2 teaspoon ground mustard
• 1/4 teaspoon pepper
• 3 tablespoons all-purpose flour
• 1 cup water

Instructions

1. In an ovenproof Dutch oven, combine the first 11 ingredients. Combine flour and water until smooth. Gradually stir into stew. Cover and bake at 325° for 3 hours or until meat and vegetables are tender, stirring every 30 minutes.

Notes