Title: Beef Burgundy
Categories: Beef Soup
Yield: 6 Servings
| 3 | lb | Stew beef,cut into 2" cubes |
| 1/2 | c | Flour |
| 2 | tb | Vegetable oil |
| 12 | sm | White onions,peeled |
| 12 | oz | Fresh mushrooms,trimmed |
| 3/4 | c | Burgundy wine |
| 3/4 | c | Beef broth |
| 1 | | Bay leaf |
| 1 | ts | Salt |
| 1/4 | ts | Pepper |
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.