Beef Bourguignon

• 2 lb. lean beef chuck, well trimmed and cubed
• 1/4 c. all-purpose flour
• 1/8 tsp. pepper
• 2 Tbsp. oil
• 1/2 c. onion, chopped
• 1 clove garlic, minced
• 1/4 tsp. thyme
• 1/4 tsp. basil
• 1/4 tsp. oregano
• 1/8 tsp. rosemary
• 1/8 tsp. marjoram
• 1 Tbsp. chopped parsley
• 1 c. dry red table wine
• 1 c. water
• 2 c. tomatoes, finely chopped
• 2 c. carrots, diced
• 3 c. potatoes, diced

1. Coat beef with flour and pepper.
2. Brown meat in oil.
3. Add onion and garlic and cook until tender.
4. Pour off fat.
5. Add thyme, basil, oregano, rosemary, marjoram, parsley, wine and water. Cover and simmer 1 hour, stirring occasionally.
6. Add more water if necessary.
7. Add tomatoes and simmer for 1 additional hour.
8. Add carrots and potatoes.
9. Simmer 30 minutes.
10. Serves 9.

lean beef chuck, allpurpose, pepper, oil, onion, clove garlic, thyme, basil, oregano, rosemary, marjoram, parsley, wine, water, tomatoes, carrots, potatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=947433 (may not work)