Beef Bourguignon II

Stewing meat is browned and braised in red wine with carrots, garlic, onions, and herbs. Mushrooms and more onions are added for the last half hour of cooking.

• Preparation Time: 20 mins
• Cooking Time: 3 hr
• Total Time: 3 hr 20 mins
• Calories: 583 Calories

Ingredients

• 1 teaspoon salt
• ¼ cup all-purpose flour
• 4 tablespoons butter
• ½ teaspoon ground black pepper
• 1 onion, chopped
• 1 clove garlic, minced
• ½ teaspoon dried thyme
• 1 bay leaf
• 3 tablespoons chopped fresh parsley
• 2 cups red wine
• 2 carrots, chopped
• 1 (6 ounce) can sliced mushrooms
• 2 pounds cubed stew meat
• 1 (16 ounce) can canned onions

Recipe Instructions

Step 1

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

Step 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.

Step 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.

Step 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.