Burgundy Beef Stew

Yield: 16-20 servings

1/2 cup flour
1&1/2 teaspoon salt
1 teaspoon pepper
1/4 cup vegetable oil
4 pounds beef chuck, cut into 1-inch cubes
2 large onions, sliced
2 tablespoons minced garlic
2 cans (46 oz. each) tomato juice
2 cups burgundy wine
1 bag (1 lb.) carrots, peeled and sliced
4 large all-purpose potatoes, peeled and cubed
4 stalks celery, sliced
2 pkgs. (10 oz. each) frozen peas
1/4 cup Worcestershire sauce
1 envelope dry onion soup mix
2 cups water

In a plastic bag combine flour, salt and pepper. Add beef and toss to coat. In a skillet over medium high heat brown beef and onions in vegetable oil. Stir occasionally until beef is browned. Add garlic during last few minutes. Spoon browned beef cubes and onions into insert pan. Add remaining ingredients. Cover and set temperature control to 450°F for 30 minutes. Then reduce temperature control to 225°F and simmer for 3 hours. Leave covered. The flavor is enhanced if allowed to cool, refrigerate overnight, then reheat.

Substitution:
3/4 teaspoon of garlic powder can be used in place of 2 tablespoons of minced garlic.

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