Beef Burgundy Stew

• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3/4 pound beef top sirloin steak, cut into thin strips
• 2 tablespoons canola oil, divided
• 1 medium onion, thinly sliced
• 1 garlic clove, minced
• 2/3 cup beef broth
• 2/3 cup burgundy wine or additional beef broth
• 1/2 teaspoon dried basil
• Hot cooked egg noodles

1. In a large resealable plastic bag, combine the flour, salt and pepper; add beef, a few pieces at a time, and shake to coat.
2. In a small skillet, brown beef in 1 tablespoon oil on all sides; remove and set aside. In the same skillet, saute onion and garlic in remaining oil until tender.
3. Return beef to the pan; stir in the broth, wine and basil. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until meat is tender. Serve with egg noodles.

allpurpose, salt, pepper, canola oil, onion, garlic, beef broth, burgundy wine, basil, egg noodles

Taken from www.tasteofhome.com/recipes/beef-burgundy-stew/ (may not work)