Burgandy Beef Stew

Ingredients

• 2  baking potatoes chopped
• 3  bay leaves 
• 1 cup beef broth 
• 1 cup beef broth 
• 14.5 oz canned tomatoes chopped canned
• 4  carrots chopped
• 1.5 pounds chuck boneless cubed
• 3 tablespoons flour all-purpose
• 1 teaspoon basil fresh chopped
• 2 tablespoons oil 
• 2  onions peeled chopped
• 1  turnip chopped

Equipment

• pot

Directions

1. Brown beef in oil in a large stew pot.
2. Add all vegetables, except tomatoes, and saute over medium-low heat for 5 minutes.
3. Sprinkle flour over meat and vegetables and stir to coat.
4. Add broth, wine or broth, seasonings and tomatoes. Bring to a boil; reduce heat to low and simmer, covered, for 1 1/2 hours, or until meat is very tender, stirring occasionally.