Beef Burgundy Stew

• 3 pounds beef stew meat
• 2 cups red wine
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 yellow onion, coarsely chopped
• 2 large carrots, sliced
• 3 garlic cloves, chopped
• 2 teaspoons chopped fresh thyme
• 1 tablespoon all-purpose flour
• 2 teaspoons table salt
• 1 teaspoon freshly ground black pepper
• 1/4 to 1/2 cup beef broth

1. Place meat and wine in a medium bowl; chill 1 hour. Remove meat using a slotted spoon; reserve wine in a small saucepan. Pat meat dry with paper towels.
2. Cook reserved wine over medium-high heat, stirring occasionally, 15 minutes or until reduced to 1 cup.
3. Melt butter with oil in a Dutch oven over medium-high heat; add meat, and cook 5 minutes, stirring to brown all sides. Add onion and next 3 ingredients, and cook, stirring often, 15 minutes or until vegetables and meat are cooked. Sprinkle flour over meat mixture, and cook, stirring constantly, 1 minute. Stir in reduced wine, salt, pepper, and 1/4 cup beef broth. Cover and reduce heat to low; simmer, stirring occasionally, 2 hours, adding up to 1/2 cup beef broth if needed.
4. We tested with Swanson 100% Natural 50% Less Sodium Beef Broth.

beef stew meat, red wine, butter, olive oil, yellow onion, carrots, garlic, thyme, flour, salt, freshly ground black pepper, beef broth

Taken from www.myrecipes.com/recipe/beef-burgundy-stew (may not work)