# Grandma Leaper's Beef Burgundy

Author: Pat Leaper

### Ingredients

- 2 lb. boneless chuck
- 21​ cup flour
- 1 tsp. garlic salt or 1 clove, Minced
- 41​ tsp. pepper
- 21​ cup margarine
- 1 onion, chopped
- 2 (4 oz.) cans sliced mushrooms
- 2 stalks celery, cut in 21​ inch pieces
- 1 cup water
- 1 cup red wine
- 1 can consommé
- 1 pkg. frozen peas (optional)
- 3 potatoes, cubed (optional)

### Instructions

- Cut meat in 2 inch cubes.
- Combine flour, garlic, salt, and pepper.
- Dredge meat in flour mixture.
- Brown in margarine.
- Add onion and drained mushrooms.
- Cook over low heat till tender.
- Add celery, carrots, water, wine, and consommé.
- Cover and simmer for 2 hours (stirring occasionally or until tender).

> Tip

> Peas may be added during last 21​ hour. Potatoes may be added.