Beef Burgundy With Rice Recipe

• 5 med. onions, sliced thin
• 2 tbsp. butter
• 2 pound chuck, cut into 1/2 inch cubes
• 2 tbsp. flour
• 1/2 c. beef bouillon
• 1 c. dry red wine
• 1/2 c. fresh mushrooms, sliced
• 4 c. warm cooked rice
• Salt, pepper, thyme and marjoram seasoning

1. In a heavy skillet, cook onions in butter till brown.
2. Add in beef (more butter if necessary).
3. Brown beef.
4. Sprinkle with flour and seasoning.
5. Stir in bouillon and wine.
6. Simmer 2 1/2-3 hrs.
7. May use Crockpot.
8. May add in more bouillon and wine if needed to keep meat covered.
9. Return onions to pan.
10. Add in mushrooms.
11. Cook 30 min longer.
12. Serve over warm rice.
13. Serves 4-6.

onions, butter, chuck, flour, beef bouillon, red wine, fresh mushrooms, warm cooked rice, salt

Taken from cookeatshare.com/recipes/beef-burgundy-with-rice-48410 (may not work)