Simple Beef Burgundy

• 2 1/4 pounds meat veal, or other tender stew meat, chunked
• 1 bottle Burgundy wine
• olive oil
• 1 tablespoon flour
• 3 garlic cloves
• 1 herb sachet made with your fresh herbs of choice, rosemary, oregano, sage, thyme, and basil for example
• salt
• ground black pepper
• 1 9/16 cups pearl onions peeled
• 3 1/8 cups mushrooms small, well cleaned
• 2 1/3 cups baby carrots

1. In a large bowl, pour in enough wine to cover the meat and cover with plastic wrap. Refrigerate 2 hours to marinate.
2. Remove the meat and dry well with paper towels. Heat a drizzle of olive oil in a large Dutch oven and sear all sides of the meat. If necessary, do this in batches so the meat sears and does not boil.
3. Sprinkle the flour over the meat and stir until the flour has been absorbed.
4. Add the garlic cloves and herb packet to the Dutch oven. Salt and pepper to taste and add the rest of the wine until the meat is covered.
5. Bring to a boil, lower the heat, cover, and simmer for 1 hour or until the meat is tender.
6. Add the onions, mushrooms, and carrots without stirring so they cook with the steam from the stew. Cover again and simmer another hour.

veal, wine, olive oil, flour, garlic, herb sachet made, salt, ground black pepper, pearl onions, mushrooms, baby carrots

Taken from www.yummly.com/recipe/Simple-Beef-Burgundy-626777 (may not work)