Prep 15 mins
Cook 2 hrs 30 mins
From menus4moms.com...this is a great Fall/Winter meal.
- 2 tablespoons oil
- 18 small white onions, peeled (or frozen)
- 3 -5 lbs beef chuck, cut in 1 1/2 inch cubes
- 2 tablespoons flour
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon fresh ground pepper
- 1 -2 cup Burgundy wine or 1 -2 cup other dry red wine
- 2 garlic cloves, crushed
- 3⁄4 cup beef stock (or canned beef bouillon)
- 1 (8 ounce) can tomato sauce
- 2 tablespoons fresh parsley, chopped
- 1 bay leaf
- 1 teaspoon thyme
- 3⁄4 lb fresh mushrooms
- 2 tablespoons butter
- Lightly brown the onions in the oil and remove with a slotted spoon and reserve.
- Pat meat cubes dry between paper towels and brown on all sides in the same pot without crowding (You may have to brown the meat in batches).
- Sprinkle browned meat with flour, salt, and pepper.
- Add wine, garlic, stock, tomato sauce and herbs.
- 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.
- Add the onions after one hour.
- Meanwhile, wipe the mushrooms with a damp cloth and trim off stem ends.
- Quarter mushrooms if large, leave small ones whole.
- Heat the butter and remaining part of oil in a large skillet and lightly saute the mushrooms for about 4 minutes and set aside.
- When meat is done, skim off any fat and add the mushrooms.
- If the sauce is too thin, combine 2 TB flour with 1/2 Cup water and whisk the mixture into boiling beef burgundy.
- Serve over egg noodles.
This is one of those recipes you wish Zaar had more than 5 stars for. It deserves more for the great flavour delivered and the relative ease (compared to a classic Boeuf Bourgignonne> to make. The flavour was out of this world - very rich and hearty. The onions were delightful, and I would suggest you use WAY more than the 18 specified in the recipe (the onions and mushrooms are my favourite part). Once the mushrooms and their butter were added, this stew was taken to new heights. This goes right into the keeper file.