Beef Stew in a Clay Baker from Romertopf and Schlemmertopf

Ingredients

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