Oven Beef Burgundy

• 2 lb. beef, cut in 1-inch cubes
• 1/4 c. flour
• 1 tsp. salt
• 1/4 tsp. pepper
• 4 Tbsp. margarine
• 2 Tbsp. brandy
• 12 small onions (pearl)
• 1/2 lb. mushrooms, sliced
• 1 clove garlic, crushed
• 2 Tbsp. parsley, chopped
• 1/4 tsp. thyme, crumbled
• 1/2 c. beef stock (condensed)
• 1 c. Burgundy wine
• bay leaf

1. Shake meat with flour, salt and pepper in a plastic bag to coat well; reserve any remaining flour.
2. Brown beef 1/4 at a time in butter in a Dutch oven.
3. As beef browns, transfer it to a casserole.
4. Heat brandy in a small saucepan and ignite.
5. Pour over beef.
6. Add onions and mushrooms.
7. Sprinkle in reserved flour.
8. Stir in garlic, parsley and thyme to drippings in Dutch oven and brown. Add broth and wine.
9. Heat to boiling.
10. Pour over beef.
11. Add bay leaf.
12. Bake at 350u0b0 for 1 1/2 hours.

beef, flour, salt, pepper, margarine, brandy, onions, mushrooms, clove garlic, parsley, thyme, beef stock, wine, bay leaf

Taken from www.cookbooks.com/Recipe-Details.aspx?id=495529 (may not work)