Beef Bourguignon Ii

Name: Beef Bourguignon Ii
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) can sliced mushrooms; 1 (16 ounce) can canned onions

14 ingredients

4 steps

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) can sliced mushrooms
1 (16 ounce) can canned onions

Directions

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 canned onions and mushroom crowns, and bake for 30 more minutes.