Beef Burgundy Stew

• 2 lb. beef cubes
• 1/4 c. flour
• 1/4 c. solid shortening
• 2 c. water
• 2 c. Burgundy wine
• 8 oz. tomato sauce
• 3 garlic cloves
• 1 bay leaf
• 2 tsp. salt
• 2 tsp. dried basil
• 1/4 tsp. pepper
• 6 potatoes, unpared and cut into chunks
• 6 carrots, cut into 1-inch pieces
• 4 small onions, cut into quarters and separated
• 2 celery stalks, cut into 1-inch pieces

1. Coat beef cubes with flour.
2. In Dutch oven, brown meat and garlic in hot shortening.
3. Add remaining ingredients, except vegetables.
4. Bring to boiling; reduce heat.
5. Cover and simmer 1 1/2 to 2 hours.
6. Add potatoes, carrots, onions and celery.
7. Cover and simmer until vegetables are tender (about 30 to 40 minutes). Makes 8 to 10 servings.

beef cubes, flour, solid shortening, water, wine, tomato sauce, garlic, bay leaf, salt, basil, pepper, potatoes, carrots, onions, celery stalks

Taken from www.cookbooks.com/Recipe-Details.aspx?id=478619 (may not work)