Beef Burgundy Simplified

• 2 tablespoons oil
• 18 small white onions, peeled (or frozen)
• 3 -5 lbs beef chuck, cut in 1 1/2 inch cubes
• 2 tablespoons flour
• 12 teaspoon salt
• 14 teaspoon fresh ground pepper
• 1 -2 cup Burgundy wine or 1 -2 cup other dry red wine
• 2 garlic cloves, crushed
• 34 cup beef stock (or canned beef bouillon)
• 1 (8 ounce) can tomato sauce
• 2 tablespoons fresh parsley, chopped
• 1 bay leaf
• 1 teaspoon thyme
• 34 lb fresh mushrooms
• 2 tablespoons butter

1. Lightly brown the onions in the oil and remove with a slotted spoon and reserve.
2. Pat meat cubes dry between paper towels and brown on all sides in the same pot without crowding (You may have to brown the meat in batches).
3. Sprinkle browned meat with flour, salt, and pepper.
4. Add wine, garlic, stock, tomato sauce and herbs.
5. Over heat bring the mixture to a simmer and then cook it, tightly covered for two or more hours or until the meat is fork tender.
6. Add the onions after one hour.
7. Meanwhile, wipe the mushrooms with a damp cloth and trim off stem ends.
8. Quarter mushrooms if large, leave small ones whole.
9. Heat the butter and remaining part of oil in a large skillet and lightly saute the mushrooms for about 4 minutes and set aside.
10. When meat is done, skim off any fat and add the mushrooms.
11. If the sauce is too thin, combine 2 TB flour with 1/2 Cup water and whisk the mixture into boiling beef burgundy.
12. Serve over egg noodles.

oil, white onions, beef chuck, flour, salt, ground pepper, wine, garlic, beef stock, tomato sauce, fresh parsley, bay leaf, thyme, fresh mushrooms, butter

Taken from www.food.com/recipe/beef-burgundy-simplified-143721 (may not work)