Saute Of Beef Burgundy Recipe

• 2 lbs. lean beef for stew
• 3 tbsp. shortening
• 1 minced onion
• 3 (level) tbsp. flour
• 1 c. Burgundy wine
• 1 1/4 c. bouillon (or possibly 10 1/2 ounce. can)
• 1 (4 ounce.) can mushrooms, or possibly 1 c. sauteed fresh mushrooms
• 2 tbsp. minced parsley
• 1 bay leaf, crushed
• 1/4 teaspoon each thyme, rosemary and marjoram
• 1/2 teaspoon garlic salt
• 1/2 teaspoon pepper
• 1/4 cloves
• 6 sm. white onions, parboiled
• 6 sm. carrots, parboiled
• 1 c. celery clives, parboiled
• 1 c. cooked peas (optional)

1. Cut beef into cubes and brown in warm fat.
2. Add in onion, cook till wilted.
3. Sprinkle flour and stir to blend.
4. Add in wine, bouillon, undrained mushrooms, parsley and seasonings.
5. Cover tightly and simmer 1 1/4 to 1 1/2 hrs.
6. Add in parboiled vegetables and cook till done.
7. Add in peas just before serving.
8. If using fresh mushrooms, add in them last and use 1/2 c. more bouillon.

lean beef, shortening, onion, flour, wine, bouillon, mushrooms, parsley, bay leaf, thyme, garlic salt, pepper, cloves, white onions, carrots, celery clives, peas

Taken from cookeatshare.com/recipes/saute-of-beef-burgundy-28519 (may not work)