Beef Burgundy Stew

Ingredients:

2 lb trimmed boneless beef chuck roast, cut in 1-inch cubes

1 ½ teaspoons salt

½ teaspoon pepper

1 Tablespoon vegetable oil

2 cups chopped onions

1 package (8oz) button mushrooms, quartered

3 slices bacon, chopped & uncooked

¾ cup beef flavored broth

¾ cup Pinot Noir or other dry red wine

1 tablespoon canned tomato paste

2 cups ¾ inch pieces peeled carrots (about 3 large carrots)

2 stalked chopped celery, about ¾ cup

2 Tablespoons cold water

2 Tablespoons cornstarch

Directions:

In a large bowl, toss beef with salt and pepper.  In a large skillet, saute beef in oil until browned on both sides. Transfer back to the bowl.  Add onions, mushrooms and bacon to skillet, cooking until vegetables are tender, bacon may not be fully cooked.  In a heavy soup pan, add broth, wine, tomato paste and beef. Add carrots and celery on top of beef. Place lid on pay and cook for 45 minutes on medium high.  

In a small bowl, beat water and cornstarch with whisk.  Gently stir into soup mixture, cook about 30 - 60 seconds, stirring frequently until thickened.  If your stew is already thick enough, do not add this.