Portabella and Beef Burgundy Stew Recipe - QueRicaVida.com

Ingredients

• 1 lb beef top round steak, cut into 1-inch pieces
• 2 tablespoons all-purpose flour
• 1 tablespoon oil
• 6 oz portabella mushroom caps, gills and stems removed, cut into 1-inch pieces
• 2 medium onions, cut into thin wedges
• 2 cups ready-to-eat baby-cut carrots
• 1 can (14 oz) beef broth
• 1 can (14.5 oz) diced tomatoes with Italian herbs, undrained
• 1 cup Burgundy or Pinot Noir wine, or nonalcoholic red wine
• 1/4 teaspoon pepper
• 3 tablespoons water
• 1/4 cup all-purpose flour