Beef Burgundy Style

• 2 lbs beef round steak, cut in 1 1/2 inch cubes
• 2 tablespoons flour
• 1 12 teaspoons salt
• 12 teaspoon fresh ground black pepper
• 1 tablespoon butter or 1 tablespoon margarine
• 1 cup chopped onion
• 12 cup chopped carrot
• 1 garlic clove, minced
• 2 tablespoons cognac
• 3 springs parsley, chopped
• 1 bay leaf
• 12 teaspoon marjoram
• 2 cups dry red wine

1. Coat meat with mixture of flour, salt and pepper.
2. Brown meat quickly on all sides in heated butter in a large skillet.
3. Then remove to a 2 1/2-Quart casserole.
4. Brown onion, carrot and garlic in butter remaining in skillet.
5. Heat cognac; ignite and pour over beef.
6. When flame has expired, stir in vegetables and remaining ingredients.
7. Cover casserole and bake at 350 degrees for about 2 1/2 hours.

beef round steak, flour, salt, ground black pepper, butter, onion, carrot, garlic, cognac, parsley, bay leaf, marjoram, red wine

Taken from www.food.com/recipe/beef-burgundy-style-44754 (may not work)