Boeuf Bourguignon

• 3 lb. lean beef, cubed
• 3 Tbsp. olive oil
• 1 c. Burgundy
• 1 bay leaf
• 1/2 tsp. thyme
• 1 clove garlic, minced
• 1/2 tsp. salt
• 2 Tbsp. tomato paste
• 2 c. beef broth
• 2 Tbsp. flour
• 4 Tbsp. butter
• 1 lb. mushrooms, sliced
• 2 Tbsp. vegetable oil
• 1 (16 oz.) jar pearl onions
• cooked rice

1. In a skillet, brown beef cubes in oil.
2. Transfer to covered baking dish.
3. Pour wine into skillet. Scrape up brown bits and pour over beef.
4. Add seasonings, tomato paste and broth to meat. Cover and bring to a boil.
5. Transfer to baking dish. Bake at 325u0b0 for 2 to 3 hours.
6. Discard bay leaf.
7. Remove beef. Make a roux of flour and 2 tablespoons butter. Saute mushrooms in 2 tablespoons butter. Add to first mixture along with beef and onions.
8. Mix well.
9. Serve over rice. Serves 6 to 8.

lean beef, olive oil, burgundy, bay leaf, thyme, clove garlic, salt, tomato paste, beef broth, flour, butter, mushrooms, vegetable oil, pearl onions, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=211696 (may not work)