Burgundy Beef a La Bob

• 3 lbs stew meat, cut into 1 inch cubes
• 4 -6 tablespoons cooking oil
• 6 cups beef broth
• 5 mashed garlic cloves
• 3 cups young red wine
• 3 teaspoons ground thyme (more if you like)
• 2 bay leaves
• 1 -1 12 lb button mushroom, quartered
• 14 cup cornstarch
• 12 cup water
• 2 -3 cups cooked rice

1. In a large skillet brown the stew meat.
2. Brown a few pieces at a time.
3. Don't crowd them as they will get juicy and simply boil.
4. When the meat is browned placed it in a large roasting pan or baking pot.
5. When all the meat is browned pour the wine in the skillet and scrape up all the brown stuff that is stuck to the bottom of the pan.
6. Pour the wine from the skillet into the baking pot with the meat Add the beef broth to the meat.
7. Add garlic, thyme, and bay leaves.
8. Make sure there is enough liquid to cover the beef Cover and bake at 350 degree for 3 to 4 hours.
9. Check periodically to make sure that all the liquid doesn't boil away.
10. Add more beef broth or water if it evaporates.
11. You can also simmer on stove top for same amount of time.
12. When mean is tender.
13. Remove pot from oven.
14. Spoon out the meat and set it aside.
15. Place the pot on a burner, add the mushrooms, and bring to a boil.
16. Allow the mushroom to cook about 5 minutes.
17. Return the meat to the pot.
18. Mix corn starch and water.
19. Dump it in and thicken the stew.
20. You can make it as thick as you want.
21. I would actually thicken with butter and flour as it reheats better as a left over.
22. Serve over rice.

stew meat, cooking oil, beef broth, garlic, young red wine, ground thyme, bay leaves, button mushroom, cornstarch, water, rice

Taken from www.food.com/recipe/burgundy-beef-a-la-bob-21680 (may not work)