Beef And Burgundy

• 3 Tbsp. salad or olive oil
• 3 lb. beef chuck, cut in 1-inch cubes
• 1 lb. small white onions, peeled
• 2 1/2 Tbsp. unsifted all-purpose flour
• 2 tsp. sugar
• 1 3/4 tsp. salt
• dash of pepper
• 1/4 tsp. dried thyme leaves
• 1 (1 lb.) can Italian tomatoes, undrained
• 1 c. Burgundy
• 1 small bay leaf
• 2 strips orange peel (each 2 x 1/2-inch)
• 2 lb. unpared small new potatoes
• chopped parsley

1. In 4-quart heavy kettle, slowly heat about 1 tablespoon oil. Add beef cubes, a few at a time; cook over high heat until well browned on all sides.
2. Add more oil as needed.
3. Set beef aside. Add onions to kettle.
4. Cook, stirring, until slightly browned. Remove onion and set aside.
5. Remove kettle from heat.
6. Stir in flour, sugar, salt, pepper and thyme.
7. Gradually stir in tomatoes and Burgundy.
8. Add bay leaf, orange peel and browned beef.
9. Bring to boiling, stirring occasionally.
10. Reduce heat and simmer, covered, 1 1/2 hours.
11. Add browned onions and potatoes.
12. Continue cooking 40 minutes longer or until beef and vegetables are tender. Remove and discard bay leaf and orange strips.
13. Turn mixture into serving dish.
14. Garnish with chopped parsley.
15. Makes 8 servings.

salad, beef chuck, white onions, flour, sugar, salt, pepper, thyme, italian tomatoes, burgundy, bay leaf, orange, potatoes, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=765921 (may not work)