Beef Bourguignon

Beef Bourguignon, tender beef in a sumptuous red wine sauce

Ingredients

1/4 cup all-purpose flour

1 teaspoon salt

1/2 teaspoon ground black pepper

2 pounds cubed stew meat

4 tablespoons butter

1 onion, chopped

2 carrots, chopped

1 clove garlic, minced

2 cups red wine

1 bay leaf

3 tablespoons chopped fresh parsley

1/2 teaspoon dried thyme

1 (6 ounce) sliced mushrooms

1 (16 ounce) onions

method

1. In a small bowl, combine the flour, salt and ground black pepper. Coat the beef cubes with this mixture.

2. Melt the butter or margarine in a large skillet over medium high heat. Add the meat and brown well on all sides. Pour this into a 2 quart casserole dish.

3. Return the skillet to the heat and add the onion, carrots and garlic to it. Saute for 5 to 10 minutes, or until onion is tender. add the wine, bay leaf, parsley, thyme, and liquid from the mushrooms. Pour over meat.

4. Bake, covered, at 350 degrees F (175 degrees C) for 2 1/2 hours. Remove cover, add onions and mushroom crowns, and bake for 30 more minutes.