Mother's Beef Stew
CATEGORIES
INGREDIENTS
  • 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)
DIRECTIONS
  1. 1. Preheat oven to 300 degrees.
  2. 2. Put flour in a large resealable plastic bag; add meat and coat well.
  3. 3. Heat oil in a large roaster over medium-low heat; add meat brown it well. Add everything else except
  4. mushrooms and burgundy; cover and bake for 2 hours.
  5. 4. Take out of oven and place on burner over low heat. Add more liquid if needed (water). Cook another
  6. hour or until everything is done. Turn off the burner about ½ hour before serving; add sliced mushrooms
  7. and wine, plus more seasonings if needed.