BEEF STEW W/ BURGUNDY PEPPERCORN

Ingredients:

1/2 lbs Boneless Chuck, cut into 1 1/2 inch cubes.  Remove any excess fat and grizzle

2 TBL    Butter

1 TBL    Olive oil

Salt and Pepper to taste

1 lrg     Turnip, cut into 1 inch cubes

1 lb    Carrots, cut into 1 inch pieces

1 lb    Small white onions, peeled

2-3 Jars La Maison Burgundy Peppercorn Sauce

How to Prepare:

• Heat butter and oil in skillet until butter begins to brown.
• Add beef, salt and pepper to taste and brown on all sides.  Transfer to oven casserole or slow cooker.
• Add turnip, carrots and onions and toss with browned meat.
• Cover stew with Burgundy Peppercorn Sauce and cook on medium-low for approximately one hour until beef is tender.
• If gravy/sauce needs thickening, add flour/water mixture to bubbling sauce to thicken.
• Serve over egg noodles or with mashed potatoes.