Burgundy Beef Stew
Beef stew with mushrooms and pearl onions cooked in a red wine sauce.
lean stewing beef
cut in 1 inch cubes
sliced crosswise into 1/4 to 1/2 inch pieces
Mix flour and salt and pepper together. Pour over the beef cubes and toss to coat beef with flour.
In a large saucepan or Dutch oven, heat 1 tablespoon oil, and brown the beef cubes in batches. Brown on all sides, and add more oil if necessary.
Remove beef from the pan. Add the remaining oil, and carrots and garlic. Cook for about 3 minutes.
Return beef to the pan. Add beef stock, wine, bay leaves and thyme. Bring to a boil, reduce heat, cover and simmer for about an hour.
Add the pearl onions and mushrooms and simmer for another 30 minutes, or until tender.
Remove from heat and discard bay leaves. Makes 6 to 8 servings.