Oven Stew

4 lbs. beef round steak, cut in 1 inch cubes
4 c. sliced carrots
2 c. sliced celery
4 med. onions, sliced
2 (5 oz.) cans water chestnuts, drained and sliced
2 (6 oz.) cans sliced mushrooms, drained
1/4 c. plus 2 tbsp. flour
2 tbsp. sugar
2 tbsp. salt
2 (16 oz.) cans tomatoes
2 c. Burgundy

In roasting pan or Dutch oven mix meat, carrots, celery, onions, water
chestnuts and mushrooms. Mix flour, sugar and salt, then add to meat mixture. Stir in tomatoes and Burgundy. Cover and bake 4 hours.

CROCKPOT CHICKEN STEW

Yield: 10 servings
2 lb Chicken breasts/skinless Boneless/ cut in 1″ cubes
2 c Fat-free chicken broth
3 c Potatoes; peel, cube
1 c Onion; chop
1 c Celery; sliced
1 c Carrots; sliced thin
1 ts Paprika
1/2 ts Pepper
1/2 ts Rubbed sage
1/2 ts Dried thyme
6 oz No-salt-added tomato paste
1/4 c Cold water
3 tb Cornstarch

In a slow cooker, combine the first 11 ingredients; cover and cook on
HIGH for 4 hours. Mix water and cornstarch until smooth; stir into
stew. Cook, covered, 30 minutes more or until the vegetables are
tender.

BARBEQUE BEEF STEW

* 2 lbs. stew meat
* 3 tbsp. oil
* 1 c. onion, sliced
* 1/2 c. green pepper, chopped
* 1 lg. clove garlic
* 1/2 tsp. salt
* 1/8 tsp. pepper
* 2 c. beef stock
* 1 can (8 oz.) tomatoes
* 1 can (4 oz.) mushrooms
* 1/3 c. barbecue sauce
* 3 tbsp. cornstarch
* 1/4 c. cold water

Saute onion, pepper and garlic in oil. Add salt, pepper, beef stock,
tomatoes, mushrooms and barbecue sauce. Cook in slow cooker/Crock
Pot on low heat 8-10 hours. Mix cornstarch, cold water and thicken before serving.

Serve over hot cooked rice.