Beef Bourguignonne - cooking recipe

Ingredients

3 lb. beef stew meat, cut into 1-inch cubes
1/2 c. light brown sugar
2 bay leaves
1 tsp. oregano
1/2 tsp. garlic powder
1/2 tsp. celery salt
1 (10 1/2 oz.) can beef consomme
1 (10 1/2 oz.) can onion soup
1 c. V-8 juice
1 c. dry Burgundy wine
3 Tbsp. cornstarch
1/3 c. water

Preparation

Combine all ingredients, except cornstarch and water in a Dutch oven.
Cover and simmer slowly until meat is tender (about 2 hours).
Remove bay leaves.
Combine cornstarch and water; stir into meat mixture and cook until sauce thickens.
Serve hot over hot noodles or rice.
Makes 6 servings.