Beef Bourguignon II

INGREDIENTS

30 g all-purpose flour
6 g salt
1 g ground black pepper
905 g cubed stew meat
55 g butter
1 onion, chopped
2 carrots, chopped
1 clove garlic, minced
475 ml red wine
1 bay leaf
10 g chopped fresh parsley
0.7 g dried thyme
1 (6 ounce) can sliced mushrooms
1 (16 ounce) can canned onions

DIRECTIONS

In a small bowl, combine the flour, salt and ground black pepper. Coat the beef cubes with this mixture.
Melt the butter or margarine in a large skillet over medium high heat. Add the meat and brown well on all sides. Pour this into a 2 quart casserole dish.
Return the skillet to the heat and add the onion, carrots and garlic to it. Saute for 5 to 10 minutes, or until onion is tender. add the wine, bay leaf, parsley, thyme, and liquid from the mushrooms. Pour over meat.
Bake, covered, at 350 degrees F (175 degrees C) for 2 1/2 hours. Remove cover, add canned onions and mushroom crowns, and bake for 30 more minutes. it might take a long time to cook

but its well worth waiting cheers

PREP TIME
20 Min
COOK TIME
3 Hrs
READY IN
3 Hrs 20 Min