Boeuf Bourguignonne

• 3 lb. beef round steak cut in two inch cubes
• 2 cups red cooking wine
• 2 Tbsp. olive oil
• 1 tsp. salt
• 1 tsp pepper
• 1/2 tsp ground thyme
• 1 bay leaf
• 1 celery stalk
• 3 garlic cloves
• 2 carrots
• 3 onions
• 7 Tbsp. flour
• 1/2 cup beef broth
• 1 Tbsp. tomato paste
• 1 1/2 cups small white onions parboiled
• 2 oz. mushrooms, sliced
• 5 red ripe tomatoes
• 1/4 tsp. salt
• 1/4 tsp. sugar

1. Combine cooking wine, olive oil, salt, pepper, thyme and bay leaf.
2. Slice one onion, one carrot, one clove of garlic, and celery.
3. Ad to wine mixture.
4. Marinate beef in this mixture for at least two hours and up to 24 hours.
5. Turn occasionally.
6. Remove meat and pat it dry.
7. Strain marinade and reserve.
8. Heat 2 Tbsp. butter with olive oil in heavy skillet.
9. Brown meat quickly on all sides.
10. Remove meat to a two-quart basking dish.
11. Deglaze skillet with 1/4 cup reserved marinade and add to baking dish.

beef round steak, red cooking wine, olive oil, salt, pepper, ground thyme, bay leaf, celery, garlic, carrots, onions, flour, beef broth, tomato paste, white onions, mushrooms, red ripe tomatoes, salt, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=114215 (may not work)