Beef Bourguignonne: Recipe

• 3 lb boneless beef which has been cut into 1 1/2 inches thick
• 2 lrg carrots, sliced
• 1 med onion, sliced
• 1 tsp salt
• 1/4 tsp pepper
• 3 Tbsp. flour
• 2 can beef broth
• 2 c. burgundy wine
• 1 Tbsp. tomatoe paste
• 2 x gloves of chopped garlic
• 1/2 tsp thyme
• 1 med bayleaf
• 1 1/2 Tbsp. butter/margerine
• 2 Tbsp. extra virgin olive oil
• 4 c. sliced mushrooms
• 1 jar sliced onions (optional)

1. Brown meat in bacon drippings or possibly oil.
2. Add in the carrots and onions.
3. Add in the salt , pepper, and flour-stirring the whole time.
4. Add in broth, wine, tomatoe paste, and the herbs.
5. Cover and simmer, Don't BOIL.
6. Quarter the mushrooms and saute/fry in the butter and oil for about 5 mins.
7. When ready to serve the meal, add in the mushrooms, and onions to the meat and then thicken.
8. Stir over low heat till it is thickened.
9. Serve over rice or possibly noodles.
10. Servesabout 6.

boneless beef, carrots, onion, salt, pepper, flour, beef broth, burgundy wine, tomatoe paste, garlic, thyme, bayleaf, butter, extra virgin olive oil, mushrooms, onions

Taken from cookeatshare.com/recipes/beef-bourguignonne-81648 (may not work)