Beef Burgundy

From Taste of Home Holiday Celebrations 2002

• Ready In: 2 hrs 20 mins
• Serves: 6-8

Ingredients

• 1 1⁄3 cups red wine
• 1  onion, sliced
• 2  sprigs fresh parsley, stemmed
• 4 1⁄2 teaspoons  vegetable oil
• 1  garlic clove, crushed
• 1  bay leaf
• 1⁄8 teaspoon white pepper
• 1  dash dried thyme
• 2  lbs sirloin tip roast, cut into 1-inch cubes
• 2  tablespoons flour
• 3  tablespoons butter, divided
• 1⁄2 cup  beef consomme, undiluted
• 6  cups water
• 20  white pearl onions
• 1  cup  sliced fresh mushrooms
•  hot  cooked noodles

Directions

1. In a large plastic bag, combine the first 8 ingredients; add beef.
2. Seal bag and turn to coat meat.
3. Refrigerate at least 4 hours or overnight, turning bag occasionally.
4. Remove meat and pat dry with paper towels.
5. Strain marinade and set aside; discard onion, parsley and bay leaf.
6. Coat beef with flour.
7. Brown meat on all sides in 2 tablespoons butter.
8. Stir in consomme and reserved marinade.
9. Bring to a boil and cook for 1 minute.
10. Reduce heat, cover and simmer for 1-1/2 hours or until meat is tender.
11. In a large saucepan, bring water to boil.
12. Add pearl onions and boil for 3 minutes.
13. Drain and rinse with cold water; peel.
14. In a skillet, saute mushroom and onions in remaining butter until tender.
15. Add to beef mixture.
16. Simmer 10 minutes longer.
17. Thicken if desired.
18. Serve over noodles.