Beef Bourguignon II

Name: Beef Bourguignon II
Total time: 200
Yield: 4
Ingredients: 0.25 cup all-purpose flour; 1 teaspoon salt; 0.5 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; 0.5 teaspoon dried thyme; 1 (6 ounce) can sliced mushrooms; 1 (16 ounce) can canned onions

Recipe by Teri Smith from allrecipes.com

Dinner 3 Hr. 20 Mins.

Ingredients

4 servings

•

0.25 cup all-purpose flour
•

1 teaspoon salt
•

0.5 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
•

0.5 teaspoon dried thyme
•

1 (6 ounce) can sliced mushrooms
•

1 (16 ounce) can canned onions

Instructions

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