Beef Bourguignon

• 2 lb. lean beef chuck round, cut in 1 1/2-inch cubes
• 2 Tbsp. butter or fat
• 2 Tbsp. sherry (heated optional)
• 24 small white onions
• 12 large mushrooms, quartered
• 1 tsp. tomato paste
• 1 tsp. browning gravy (gravy starter)
• 3 Tbsp. flour
• 1 c. beef consomme
• 1 c. red wine
• salt and pepper to taste
• bouquet garni (1 small bay leaf, 2 sprigs thyme, marjoram and 2 Tbsp. parsley)

1. Brown meat fast in hot fat in heavy skillet.
2. Pour sherry over and transfer to medium casserole.
3. Salt lightly.
4. In remaining fat, saute onions and mushrooms lightly; stir in tomato paste, meat glaze and flour.
5. Add slowly, consomme and 1/4 cup wine.
6. Stir until boils.
7. Season to taste and pour over beef in casserole.
8. Add bouquet garni.
9. Cover and cook in slow oven (250u0b0) about 3 hours until meat is tender and cuts with a fork.
10. Add remaining wine at intervals.
11. Serves 6.

lean beef chuck round, butter, sherry, white onions, mushrooms, tomato paste, browning gravy, flour, beef consomme, red wine, salt, bouquet garni

Taken from www.cookbooks.com/Recipe-Details.aspx?id=986389 (may not work)