1 pound beef stew meat
2 tablespoons all-purpose flour
1 single-serving envelope instant tomato soup mix
1 teaspoon dried thyme, crushed
1 cup water
1/2 cup Burgundy
1/2 teaspoon Worcestershire sauce
2 medium potatoes, peeled and quartered
2 carrots, quartered
1 cup frozen pearl onions
1 stalk celery, sliced

Cover a 2-quart clay baker and upturned lid with water and soak for 10 minutes; drain. Cut beef into 1-inch cubes and coat with flour; arrange in bottom of clay baker. Combine tomato soup mix, thyme, 1/2 teaspoon salt and 1/8 teaspoon pepper. Stir in water, Burgundy and Worcestershire sauce. Pour over meat. Add potatoes, carrots, onions and celery. Cover baker. Place in a COLD oven. Turn oven to 400 degrees F and bake for 1 1/2 to 1 3/4 hours or until meat and vegetables are tender.

Makes 4 servings.