Beef Stew

2lb                 Boneless chuck roast in 2” cubes

1/4C              Flour

3T                 Olive oil

1t                  Salt

1t                   Pepper (Black or mixed, freshly ground)

3T                 Yellow mustard

1- 1/2C          Marsala(Sweet)

1C                 Water

1-1/2C           White onions (Small onions or chunks of larger onion)

1-1/2C           Carrots in chunks (1 inch about the same volume as the onions)

1-1/2C           Green peas (Same volume as onions)

1-1/2C           Chunks of potato (1 inch about the same volume as the onions)

4ea                Garlic cloves (Chopped)

Process

Sprinkle meat with flour (reserve leftover flour)

Brown on all sides in cast iron pot with oil

Remove meat from pot

Add Wine, Water, Salt, Mustard, and Flour stirring constantly

Return meat to pot

Baked covered at 350 for 60 minutes

Add water or wine as necessary

Add onions, carrots, potatoes, pepper, and garlic

Bake covered at 350 for 45 minutes (add green peas for last 15 minutes)

Taste for salt and pepper