Beef Burgundy

• 1/4 c. unsifted flour
• 3/4 tsp. salt
• 1/4 tsp. pepper
• 1 1/2 lb. beef cubes (lean)
• 1/4 c. peanut oil
• 1 c. chopped onions
• 1 large crushed garlic clove
• 1 (8 oz.) can stewed tomatoes
• 1 c. Burgundy
• 1/2 c. water
• 2 Tbsp. brandy
• 1 cube beef bouillon
• 1 bay leaf
• 3/4 lb. mushrooms (fresh)
• 12 small pearl onions or 1 small jar

1. Combine flour, salt and pepper and lightly dust beef with flour mixture.
2. Heat oil in Dutch oven and add beef, chopped onions and garlic.
3. Cook over medium-high heat until beef is brown and onions are tender, about 8 minutes.
4. Remove from heat.
5. Add tomatoes, wine, water, brandy, cube and bay leaf.
6. Return to heat and bring to boil.
7. Reduce heat to low.
8. Cover and cook 1 hour. Add pearl onions and mushrooms and cook 3/4 hour.
9. Thicken with flour mixture about 5 minutes.
10. Serve over noodles.
11. Serves 4 to 6 people.
12. Serve with tossed salad and garlic bread.

flour, salt, pepper, beef cubes, peanut oil, onions, garlic, tomatoes, burgundy, water, brandy, beef bouillon, bay leaf, mushrooms, pearl onions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=814792 (may not work)