Oven Beef Burgundy

• 2 lb. top round, cut in 1-inch cubes
• 1/4 c. flour
• 2 to 4 Tbsp. butter
• 12 to 18 small white onions, peeled
• 1/2 lb. medium size mushrooms, halved
• 1 clove garlic, minced
• 1/4 tsp. leaf thyme, crumbled
• 1 c. dry red wine
• 1 tsp. salt
• 1/4 tsp. pepper
• 2 Tbsp. brandy
• 2 Tbsp. chopped parsley
• 1 can condensed beef broth
• 1 bay leaf

1. Shake meat with flour, salt and pepper in a plastic bag to coat well.
2. Reserve any remaining flour mixture.
3. Brown beef, part at a time, in hot butter in a large skillet or Dutch oven.
4. Lift out beef as it browns and transfer it to a 2 1/4 to 3-quart baking dish.
5. Heat brandy in a small pan.
6. Ignite.
7. Pour over beef.
8. Add onions and mushrooms.
9. Sprinkle with any reserved flour mixture. Stir garlic, parsley and thyme into fat remaining in skillet.
10. Cook 1 minute.
11. Add beef broth and wine.
12. Heat, stirring to loosen browned bits, until mixture comes to boiling.
13. Pour over beef and vegetables.
14. Add bay leaf.
15. Cover.
16. Bake in a moderate oven at 350u0b0 for 2 hours or until meat is tender.
17. Let stand 10 minutes before serving.
18. Makes 6 servings.

flour, butter, white onions, mushrooms, clove garlic, leaf thyme, red wine, salt, pepper, brandy, parsley, condensed beef broth, bay leaf

Taken from www.cookbooks.com/Recipe-Details.aspx?id=221131 (may not work)