Beef Bourguignon

• 3 lb lean boneless beef, cut into 1" cubes
• 4 T olive oil
• 1 C burgundy wine
• 1 bay leaf
• 1/2 tsp thyme
• 1 clove garlic, minced
• 1/2 tsp salt
• 2 T tomato paste
• 2 C beef broth
• 2 T flour
• 4 T butter
• 1 lb mushrooms, sliced
• 2 T veg. oil
• 16 oz jar small whole onions
• Cooked rice

1. In a skillet brown beef cubes in oil. Transfer to dutch oven. Pour wine into skillet. Scrape up brown bits and pour over beef. Add seasonings, tomato paste and broth to meat. Cover and bring to boil. Transfer to oven and bake 325 degrees for 2 to 3 hours. Discard bay leaf and remove beef. Make a roux of flour and 2 T butter. Saute mushrooms in 2 T butter and oil. Add roux and mushrooms to dutch oven along with beef and onions. Mix well and serve over rice

beef, olive oil, burgundy wine, bay leaf, thyme, clove garlic, salt, tomato paste, beef broth, t, t, mushrooms, t, onions, rice

Taken from www.epicurious.com/recipes/member/views/beef-bourguignon-52740061 (may not work)