Boeuf Bourguignon

• 1/4 c olive oil
• 4 lbs lean stew meat
• 1/4 c sweet vermouth or sherry
• 1/4 c butter
• 1 slice lean ham , diced
• 24 sm white onions
• 1 lb small mushrooms
• 3 cloves garlic
• 2 T tomato paste
• 1/4 c soy sauce
• 6 T. Flour
• 2 1/2 c beef broth
• 2 1/2 c hearty red burgundy
• S and p
• 2 bay leaves
• 1/2 t thyme
• 1/4 c parsley

1. Heat oven to 275. Heat oil and brown beef a littlest a time, over high heat. Transfer to a large, ovenproof casserole and sprinkle with vermouth. Melt butter in the skillet and brown ham, onions, mushrooms and garlic.transfer to casserole with slotted spoon. For the sauce, add paste, soy sauce and flour to pan drippings. Slowly add broth and cook over low heat.add1/2 c wine. When sauce comes to boil, add salt and p. pour sauce over beef. Add bay and thyme. Cover and bake 3 to 4 hours. Add rest of wine Fromm time to time. Prepare a day ahead and refrigerate. To serve, skim off fat. Reheat 350 for one hour or so.

olive oil, lean stew meat, sweet vermouth, butter, lean ham, white onions, mushrooms, garlic, tomato paste, soy sauce, flour, beef broth, hearty red burgundy, bay leaves, thyme, parsley

Taken from www.epicurious.com/recipes/member/views/boeuf-bourguignon-52588751 (may not work)