Burgundy Beef Stew | Rocky Mountain Lodge

Ingredients

• 2 lbs beef top round steak, cut into 2-inch cubes
• 1/4 cup flour
• 1 Tbsp oil
• 1/2 cup sliced celery
• 2 cups fresh baby carrots
• 2 cups chopped potatoes
• 1 cup frozen pearl onions
• 1 (14 1/2-oz) can beef broth
• 1 (14 1/2-oz) can diced tomatoes, undrained
• 1 cup dry red wine
• 1/2 tsp. salt
• 1/2 tsp. dried thyme leaves
• 1/2 tsp. dry mustard
• 1 Tbsp flour
• 2 Tbps water