Oven Stew With Burgundy Wine (Diabetic)

• 1 12 lbs sirloin tip roast, trimmed, cut in cubes
• 3 tablespoons flour
• 4 carrots, sliced
• 2 stalks celery, sliced
• 2 onions, sliced
• 2 cups mushrooms (optional)
• 1 teaspoon salt
• 1 teaspoon dried thyme
• 1 teaspoon dry mustard
• 1 teaspoon pepper
• 1 cup low sodium beef broth
• 12 cup Burgundy wine

1. Preheat oven to 350.
2. Brown beef in large ovenproof pot or roaster.
3. Remove from heat and stir in flour until cubes are coated.
4. Stir in carrots, celery, and onions.
5. Season with salt, thyme, mustard, and pepper.
6. Pour in broth and wine.
7. Cover and bake for 4 hours.
8. *Note: You can add 2 cups mushrooms if desired without changing the nutritional info.
9. 1 serving = 1/2 carbohydrate, 3 protein, 1 fat.

flour, carrots, stalks celery, onions, mushrooms, salt, thyme, mustard, pepper, beef broth, wine

Taken from www.food.com/recipe/oven-stew-with-burgundy-wine-diabetic-155067 (may not work)