Beef Bourguignonne

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 1/2 lbs lean beef chuck, cut into 1 1/2 inch chunks
• 2 tablespoons vegetable oil
• 1 (10 1/2 ounce) can condensed beef broth
• 1 cup burgundy wine or 1 cup dry red wine
• 2 cloves garlic, minced
• 3 large carrots, peeled and cut into 1 inch chunks
• 2 potatoes, peeled and cut into 1 inch chunks
• 1/2 lb small whole fresh mushrooms, cleaned
• 1 (10 ounce) package frozen pearl onions
• 1/4 cup water
• 2 tablespoons all-purpose flour

Recipe

• 1 in a large bowl, combine thyme, salt and black pepper.
• 2 add beef and toss to coat.
• 3 in a large pot, heat oil over medium heat.
• 4 add half of the beef and cook 10 minutes, or until browned, stirring occasionally.
• 5 transfer beef to bowl.
• 6 repeat with remaining beef, then return the already browned beef to the pot.
• 7 stir in broth, wine, and garlic.
• 8 reduce heat to low, cover tightly and simmer 1 hour, stirring occasionally.
• 9 add carrots, potatoes, mushrooms and onions.
• 10 cover and cook 1 hour, stirring occasionally.
• 11 in a small bowl, combine water and flour; gradually stir into the stew.
• 12 cook, uncovered, 10 minutes, or until stew is slightly thickened, stirring occasionally.