Chris’S Beef Stew

• 2 pounds Stew Meat (I Used Beef, But Lamb Would Be Good Too)
• Flour, To Coat Stew Meat
• 1/2 cups Celery, Sliced
• 1 cup Baby Carrots, Cut In Half
• 1 cup Fresh Mushrooms, Sliced
• 3 whole Medium Potatoes (4 If They Are Small), Chopped
• 2-1/2 Tablespoons Garlic, Minced (I Used The Jarred Stuff)
• 2 cups Burgundy
• 4 cups Beef Stock
• 1/4 cups Worcestershire Sauce
• 2 teaspoons Bragg's Sprinkle Or Equivalent Salt Free Herb Mix (Mrs. Dash Would Work Well)
• 2 teaspoons Italian Seasoning
• 2 teaspoons Ground Thyme
• 3 Tablespoons Kosher Salt, Or To Taste

1. 1. Preheat oven to 350u0b0.
2. 2. Cut stew meat into 1-inch cubes and lightly coat in flour.
3. 3. Prepare vegetables, and place in a large stock pot or Dutch oven.
4. 4. Brown stew meat in a skillet over medium-high heat, place in the stock pot/Dutch oven and deglaze the skillet with a bit of the burgundy.
5. 5. Add liquid and herbs to the stock pot. Salt to taste.
6. 6. Cook at 350u0b0 for 3 hours and 15 minutes. The broth will be kind of thin and soup-like, so you can make a slurry with some cornstarch if so desired.

would, flour, celery, carrots, fresh mushrooms, potatoes, garlic, burgundy, beef, ubc, bragg, italian seasoning, ground thyme, kosher salt

Taken from tastykitchen.com/recipes/soups/chrise28099s-beef-stew/ (may not work)