Country Dijon Beef Burgundy

From Grey Poupon, this stew is delicious. I like to thicken the sauce at the end with a flour/water mixture.

• Ready In: 2 hrs 50 mins
• Serves: 8

Ingredients

• 2 1⁄2 lbs  stew meat, cut in 1 1/2-inch cubes
• 1⁄4 cup flour
• 3⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 2  tablespoons butter or 2  tablespoons margarine
• 2  large onions, chopped
• 2  large garlic cloves, crushed
• 1  cup red wine
• 1 (13 3/4ounce) can beef broth
• 1  cup water
• 1⁄2 teaspoon thyme
• 1⁄2 teaspoon basil
• 12  baby onions, peeled
• 1⁄2 lb fresh mushrooms, sliced
• 1⁄2 cup Dijon mustard, country style

Directions

1. Shake beef in bag with flour, salt and pepper.
2. In large skillet or Dutch oven, brown meat in butter.
3. Add chopped onions, garlic, wine, broth, water, thyme and basil.
4. Cover.
5. Simmer 2 hours or until meat is tender.
6. Add whole onions.
7. Cook 15 minutes or until tender.
8. Stir in mushrooms.
9. Cook 10 minutes.
10. Mix in mustard.
11. Serve on bed of noodles if desired.