Mother's Beef Stew
Flour to coat meat
1½ to 2 pounds steak, cut in cubes
Oil to brown meat in large roaster
6 carrots, cut in fairly small pieces
3 potatoes, cut in fairly small pieces
3 large celery stalks, cut in fairly small pieces
2 large onions, cut in fairly small pieces
1 large can crushed tomatoes
2 cans beef broth (1 can of water)
1 teaspoon garlic salt (or more)
1 teaspoon Italian seasoning
1 teaspoon parsley flakes
1 tablespoon sugar
8 large mushrooms, sliced
1 cup burgundy (added few minutes before serving)
1. Preheat oven to 300 degrees.
2. Put flour in a large resealable plastic bag; add meat and coat well.
3. Heat oil in a large roaster over medium-low heat; add meat brown it well. Add everything else except
mushrooms and burgundy; cover and bake for 2 hours.
4. Take out of oven and place on burner over low heat. Add more liquid if needed (water). Cook another
hour or until everything is done. Turn off the burner about ½ hour before serving; add sliced mushrooms
and wine, plus more seasonings if needed.