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Beef Burgundy
| Ingredients | |||
| 3 | pound | stew beef, cut into 2 inch cubes | |
| 1/2 | cup | flour | |
| 2 | tablespoon | vegetable oil | |
| 12 | each | white onions, small, peeled | |
| 12 | oz | mushrooms, trimmed, fresh | |
| 3/4 | cup | burgundy wine | |
| 3/4 | cup | beef broth | |
| 1 | each | bay leaf | |
| 1 | teaspoon | salt | |
| 1/4 | teaspoon | pepper | |
Directions: | |||
| In a sturdy plastic bag, combine beef and flour. Shake to coat well. In electric skillet with heat control set at 325 degrees brown beef cubes, about 4 to 5 minutes. Add onions and mushrooms. Saute onions until brown and mushrooms are dark. Add wine and broth. Bring to boil, stirring well. Add bay leaf, salt and pepper. Cover. Turn heat control down until light goes out (simmer point). Simmer 1 1/2 to 2 hours, stirring occasionally, until meat is tender and sauce is thick. Makes 4 to 6 servings. | |||
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