Clay Baker Beef Stew

Yield: 4 servings

Ingredients

• 1 pound beef stew meat
• 2 tablespoons all-purpose flour
• 1 single-serving envelope instant tomato soup mix
• 1 teaspoon dried thyme, crushed
• 1 cup water
• 1/2 cup Burgundy
• 1/2 teaspoon Worcestershire sauce
• 2 medium potatoes, peeled and quartered
• 2 carrots, quartered
• 1 cup frozen pearl onions
• 1 stalk celery, sliced

Instructions

1. Cover a 2 quart clay baker and upturned lid with water and soak for 10 minutes; drain.
2. Cut beef into 1-inch cubes and coat with flour; arrange in bottom of clay baker.
3. Combine tomato soup mix, thyme, 1/2 teaspoon salt and 1/8 teaspoon pepper.
4. Stir in water, Burgundy and Worcestershire sauce. Pour over meat.
5. Add potatoes, carrots, onions and celery.
6. Cover baker. Place in a COLD oven.
7. Turn oven to 400 degrees F and bake for 1 1/2 to 1 3/4 hours or until meat and vegetables are tender.