Burgundy Oven Stew

Burgundy Oven Stew
2 pounds chuck, cut into 1 inch cubes
4 medium carrots, sliced
2 medium stalks celery, sliced
2 medium onions, sliced
1 pound mushrooms, cleaned, sliced
½ cup barley
3 Tbs. flour
1/2 tsp. salt
1 tsp. thyme and basil
1 tsp. dry mustard
1/4 tsp. pepper
1 16 ounce can whole tomatoes, undrained
1 cup water
1 cup dry red wine
Mix beef, carrots, celery, onions, barley and mushrooms in a
4-quart Dutch oven or casserole. Mix flour, salt, herbs, mustard, and pepper; stir into beef mixture.
Mix in remaining ingredients. Cover and bake 325*about 4 hours.

NOTE: I add potatoes to this but cook them separate and add in the last 30 minutes of cooking. I find the potatoes cook through and hold better when reheating.
This can be doubled.
We make this on New Years day for family and friends