Boeuf Bourguignon(Beef Burgundy)

• 2 lb. lean stew beef, cut in cubes
• 2 Tbsp. flour
• 2 Tbsp. butter
• 1 Tsp. olive oil (or veg.)
• 1 tsp. salt
• 1/4 tsp. pepper
• 2 c. beef consomme
• 1 c. Burgundy wine
• 1 med. onion, chopped
• 1 carrot, sliced
• 1 clove garlic, minced
• 1 bay leaf
• 1/4 tsp. thyme
• 1 jar sm. whole onions (or 1/2 pkg. frozen)
• 1 can sliced mushrooms
• 1 Tbsp. snipped parsley

1. Toss the meat in flour, salt and pepper and brown in butter and oil.
2. Add consomme, wine, onion, carrots, garlic, bay leaf and thyme.
3. Simmer 2 1/2 to 3 hours until meat is tender.
4. Add parsley, small whole onions and mushrooms just before serving and simmer until hot.

lean stew beef, flour, butter, olive oil, salt, pepper, beef consomme, wine, onion, carrot, clove garlic, bay leaf, thyme, onions, mushrooms, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=55005 (may not work)