Ingredients

  • 1 cup frozen pearl onions
  • 1 cup water
  • 1 pound beef stew meat
  • 1 single-serving envelope instant tomato soup mix
  • 1 stalk celery, sliced
  • 1 teaspoon dried thyme, crushed
  • 1/2 cup Burgundy
  • 1/2 teaspoon Worcestershire sauce
  • 2 carrots, quartered
  • 2 medium potatoes, peeled and quartered
  • 2 tablespoons all-purpose flour

Directions

  1. Cover a 2-quart clay baker and upturned lid with water and soak for 10 minutes; drain.
  2. Cut beef into 1-inch cubes and coat with flour; arrange in bottom of clay baker.
  3. Combine tomato soup mix, thyme, 1/2 teaspoon salt and 1/8 teaspoon pepper.
  4. Stir in water, Burgundy and Worcestershire sauce. Pour over meat.
  5. Add potatoes, carrots, onions and celery.
  6. Cover baker. Place in a COLD oven. Turn oven to 400 degrees F and bake for 1 1/2 to 1 3/4 hours or until meat and vegetables are tender.