Beef Burgundy

Beef Burgundy

2 lbs. lean beef cut in 1 ½ in. cubes.  Do not brown.  I usually buy sirloin tip roast and have butcher cut it up.

4 med. carrots, sliced

1 c. celery, sliced

1 lb. can of whole tomatoes.  I use whole tomatoes and then cut up a little.  You could use diced if you want.

½ pkg. onion soup mix (dry)

1 c. mushrooms (6 ¾ oz. jar)

4 oz. sherry (I used burgundy)

3 T. cornstarch

1 T. paprika

1 T. salt – I usually use ½ T.  Seems like a lot of salt to me.

2 T. sugar

Combine in a casserole and cover.  Bake 6 hours in 250 degree oven.  Can also be baked in a crockpot on low. Serve over noodles or rice.