Beef Burgundy Stew

• 1 gal. boneless stewing beef for stew, cut into 1-1/2-inch cubes
• 1-1/2 cups flour, divided
• 1/2 cup oil
• 1 qt. Canned beef broth
• dry sherry
• 1 qt. frozen pearl onions
• 1 qt. frozen peas and carrots
• 1 qt. fresh mushroom, sliced
• 3 cups A.1. Original Sauce
• - salt
• - pepper

1. Coat meat with 1 cup of the flour (or with 1/4 cup of the flour for trial recipe); shake off excess.
2. Add to hot oil in stockpot.
3. Cook on high heat until meat is evenly browned, stirring occasionally.
4. Stir in broth and sherry.
5. Bring to boil; cover.
6. Simmer on medium-low heat 1 hour, stirring occasionally.
7. Add vegetables; simmer, covered, 30 min.
8. Remove 1 cup of the liquid (or 1/4 cup of the liquid for trial recipe) from stew.
9. Add to remaining 1/2 cup flour in bowl (or to remaining 2 Tbsp.
10. flour for trial recipe); stir with whisk until well blended.
11. Return to stew; mix well.
12. Simmer 1 min.
13. or until thickened, stirring occasionally.
14. Stir in steak sauce.
15. Season with salt and pepper to taste.

boneless stewing beef, flour, oil, beef broth, sherry, frozen pearl onions, frozen peas, fresh mushroom, original sauce, salt, pepper

Taken from www.kraftrecipes.com/recipes/-1662.aspx (may not work)