Beef Bourguignon II
Ingredients:
-
1/4 cup all-purpose flour
-
1 teaspoon salt
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1/2 teaspoon ground black pepper
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2 pounds cubed stew meat
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4 tablespoons butter
-
1 onion, chopped
-
2 carrots, chopped
Directions:
- 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.
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