Beef Burgundy

• 3 pounds stewing beef stew beef, cut into 2 inch cubes
• 1/2 cup flour, all-purpose
• 2 tablespoons vegetable oil
• 12 each white onion small, peeled
• 12 ounces mushrooms trimmed, fresh
• 3/4 cups red wine burgundy
• 3/4 cups beef stock
• 1 each bay leaves
• 1 teaspoon salt
• 1/4 teaspoon black pepper

1. In a sturdy plastic bag, combine beef and flour.
2. Shake to coat well.
3. In electric skillet with heat control set at 325 degrees brown beef cubes, about 4 to 5 minutes.
4. Add onions and mushrooms.
5. Saute onions until brown and mushrooms are dark.
6. Add wine and broth.
7. Bring to boil, stirring well.
8. Add bay leaf, salt and pepper.
9. Cover.
10. Turn heat control down until light goes out (simmer point).
11. Simmer 1 1/2 to 2 hours, stirring occasionally, until meat is tender and sauce is thick.
12. Makes 4 to 6 servings.

stewing beef stew beef, flour, vegetable oil, white onion, mushrooms, red wine burgundy, beef stock, bay leaves, salt, black pepper

Taken from recipeland.com/recipe/v/beef-burgundy-514 (may not work)