Beef Burgundy Simplified

Total Time: 2 hrs 45 mins Preparation Time: 15 mins Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 8
• 2 tablespoons oil
• 18 small onions, peeled (or frozen)
• 3 -5 lbs beef chuck, cut in 1 1/2 inch cubes
• 2 tablespoons flour
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 1 -2 cup burgundy wine or 1 -2 cup other dry red wine
• 2 garlic cloves, crushed
• 3/4 cup beef stock (or canned beef bouillon)
• 1 (8 ounce) can tomato sauce
• 2 tablespoons fresh parsley, chopped
• 1 bay leaf
• 1 teaspoon thyme
• 3/4 lb fresh mushrooms
• 2 tablespoons butter

Recipe

• 1 lightly brown the onions in the oil and remove with a slotted spoon and reserve.
• 2 pat meat cubes dry between paper towels and brown on all sides in the same pot without crowding (you may have to brown the meat in batches).
• 3 sprinkle browned meat with flour, salt, and pepper.
• 4 add wine, garlic, stock, tomato sauce and herbs.
• 5 over heat bring the mixture to a simmer and then cook it, tightly covered for two or more hours or until the meat is fork tender.
• 6 add the onions after one hour.
• 7 meanwhile, wipe the mushrooms with a damp cloth and trim off stem ends.
• 8 quarter mushrooms if large, leave small ones whole.
• 9 heat the butter and remaining part of oil in a large skillet and lightly saute the mushrooms for about 4 minutes and set aside.
• 10 when meat is done, skim off any fat and add the mushrooms.
• 11 if the sauce is too thin, combine 2 tb flour with 1/2 cup water and whisk the mixture into boiling beef burgundy.
• 12 serve over egg noodles.