Beef Burgundy

Name: Beef Burgundy
Ingredients: 3 pounds stewing beef stew beef, cut into 2 inch cubes; 1/2 cup flour, all-purpose; 2 tablespoons vegetable oil; 12 each white onion small, peeled; 12 ounces mushrooms trimmed, fresh; 3/4 cups red wine burgundy; 3/4 cups beef stock; 1 each bay leaves; 1 teaspoon salt; 1/4 teaspoon black pepper

10 ingredients

12 steps

Ingredients

3 pounds stewing beef stew beef, cut into 2 inch cubes
1/2 cup flour, all-purpose
2 tablespoons vegetable oil
12 each white onion small, peeled
12 ounces mushrooms trimmed, fresh
3/4 cups red wine burgundy
3/4 cups beef stock
1 each bay leaves
1 teaspoon salt
1/4 teaspoon black pepper

Directions

1

In a sturdy plastic bag, combine beef and flour.
2

Shake to coat well.
3

In electric skillet with heat control set at 325 degrees brown beef cubes, about 4 to 5 minutes.
4

Add onions and mushrooms.
5

Saute onions until brown and mushrooms are dark.
6

Add wine and broth.
7

Bring to boil, stirring well.
8

Add bay leaf, salt and pepper.
9

Cover.
10

Turn heat control down until light goes out (simmer point).
11

Simmer 1 1/2 to 2 hours, stirring occasionally, until meat is tender and sauce is thick.
12

Makes 4 to 6 servings.