Beef Bourguignon

• 2 1/2 pounds beef roast
• 1/4 cup olive oil
• 1 1/2 cups flour
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 3 large potatoes peeled and sliced thick
• 3 large carrots sliced thick
• 6 cloves garlic sliced thick
• 2 cups button mushrooms
• 1 teaspoon butter
• 4 bay leaves
• 2 tablespoons mustard seed
• 1 tablespoon thyme
• 1 tablespoon rosemary
• 1 bottle Burgundy wine
• 2 1/2 cups beef broth
• 1/4 cup sugar
• salt
• pepper

1. Cut beef into 1 1/2 inch cubes.
2. Pat the beef dry with a paper towel.
3. Mix flour with salt and pepper.
4. Roll the cubes of beef into the flour.
5. Pour olive oil into a pot and place on medium high heat.
6. Once the oil is hot, but not smoking, place the cubes of beef into the oil.
7. You want to brown each side of the cube.
8. Do not let the meat touch each other.
9. You may have to brown it in stages.
10. Once the cubes are browned on all sides, place on a paper napkin.
11. Pour the rosemary, garlic, mustard seed, and thyme into the oil.
12. Add the onion and carrots.
13. Let these saute for about five minutes.
14. Pour in the wine to deglaze the pot.
15. Add the broth and the sauteed mushrooms.
16. Sprinkle the remaining flo

beef roast, olive oil, flour, salt, pepper, potatoes, carrots, garlic, button mushrooms, butter, bay leaves, thyme, rosemary, wine, beef broth, sugar, salt, pepper

Taken from www.yummly.com/recipe/Beef-Bourguignon-1654877 (may not work)