Burgandy Beef Stew

• 1 1/2 pounds boneless chuck, cubed
• 2 tablespoons oil
• 2 baking potatoes, chopped into 1/2-inch cubes
• 2 onions, peeled and chopped
• 4 carrots, chopped
• 1 turnip, chopped
• 3 tablespoons all-purpose flour
• 1 cup beef broth
• 1 cup Burgundy wine or beef broth
• 3 bay leaves
• 1 teaspoon fresh basil, chopped
• 1 (14 1/2-oz.) can chopped tomatoes

1. Brown beef in oil in a large stew pot. Add all vegetables, except tomatoes, and saute over medium-low heat for 5 minutes.
2. Sprinkle flour over meat and vegetables and stir to coat. Add broth, wine or broth, seasonings and tomatoes. Bring to a boil; reduce heat to low and simmer, covered, for 1 1/2 hours, or until meat is very tender, stirring occasionally.

boneless chuck, oil, baking potatoes, onions, carrots, allpurpose, beef broth, wine, bay leaves, fresh basil, tomatoes

Taken from www.myrecipes.com/recipe/burgandy-beef-stew (may not work)