Budget Beef Burgundy

• 1 (2 lb.) boneless chuck rump roast
• 2 Tbsp. all-purpose flour
• 2 cloves garlic, minced
• 1/4 tsp. salt (optional)
• 1/4 tsp. ground black pepper
• 3 Tbsp. vegetable oil
• 1 c. sliced mushrooms
• 8 small white skinned onions, peeled
• 1 c. red Burgundy or other dry red wine
• 1 (13 oz.) can beef broth
• 1 tsp. dried oregano
• 1 tsp. dried basil
• 1 c. cooked fresh or frozen green peas (optional)
• 12 oz. cooked egg noodles or 3 c. warm rice

1. Cut roast into 1 1/2 to 2-inch cubes, trimming and discarding visible fat.
2. In brown paper or plastic bag, combine flour, garlic, salt (if desired) and pepper; add meat and shake to coat evenly. In heavy Dutch oven over medium-high heat, heat oil.
3. In batches, brown cubed beef on all sides.
4. As browned, remove meat and set aside.
5. Remove and discard all but 2 tablespoons pan drippings. Add mushrooms and onions; saute about 5 minutes.
6. Stir in wine, broth and herbs.
7. Return meat to pot; bring to boil.
8. Reduce heat to low; cover and simmer until meat is fork-tender, about 2 hours. Stir in peas.
9. Delicious served with wide egg noodles or rice; sprinkle with parsley.
10. Makes 8 servings.

boneless chuck rump roast, flour, garlic, salt, ground black pepper, vegetable oil, mushrooms, white skinned onions, red burgundy, beef broth, oregano, basil, egg noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=420399 (may not work)