Grandma Leaper's Beef Burgundy

Author: Pat Leaper

Ingredients

• $2$ pounds boneless chuck
• $\frac{1}{2}$ cup flour
• $1$ teaspoon garlic salt or $1$ clove, Minced
• $\frac{1}{4}$ teaspoon pepper
• $\frac{1}{2}$ cup margarine
• $1$ onion, chopped
• $2$ ($4$ ounces) cans sliced mushrooms
• $2$ stalks celery, cut in $\frac{1}{2}$ inch pieces
• $1$ cup water
• $1$ cup red wine
• $1$ can consommé
• $1$ package 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 $\frac{1}{2}$ hour. Potatoes may be added.