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Beef Bourguignon II
Beef Bourguignon II
2
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
INSTRUCTIONS
  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.