Beef Burgundy Simplified

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From menus4moms.com...this is a great fall/winter meal.

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Steps

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Lightly brown the onions in the oil and remove with a slotted spoon and reserve.

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Pat meat cubes dry between paper towels and brown on all sides in the same pot without crowding.

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Sprinkle browned meat with flour , salt , and pepper.

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Add wine , garlic , stock , tomato sauce and herbs.

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Over heat bring the mixture to a simmer and then cook it , tightly covered for two or more hours or until the meat is fork tender.

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Add the onions after one hour.

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Meanwhile , wipe the mushrooms with a damp cloth and trim off stem ends.

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Quarter mushrooms if large , leave small ones whole.

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Heat the butter and remaining part of oil in a large skillet and lightly saute the mushrooms for about 4 minutes and set aside.

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When meat is done , skim off any fat and add the mushrooms.

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If the sauce is too thin , combine 2 tb flour with 1 / 2 cup water and whisk the mixture into boiling beef burgundy.

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Serve over egg noodles.

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Ingredients

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oil, white onions, beef chuck, flour, salt, fresh ground pepper, burgundy wine, garlic cloves, beef stock, tomato sauce, fresh parsley, bay leaf, thyme, fresh mushrooms, butter