Beef Or Veal Burgundy Recipe

• 2 pound veal or possibly beef stew meat, cubed
• 2 tbsp. flour
• 2 tbsp. butter
• 2 tbsp. extra virgin olive oil
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 2 c. beef consomme
• 1 c. burgundy wine
• 1 med. onion, minced
• 1 carrot, sliced
• 1 clove garlic, chopped
• 1 bay leaf
• 1/4 teaspoon thyme
• 1 jar small whole onions
• 1 can sliced mushrooms
• 1 tbsp. snipped parsley

1. Toss the meat in flour, salt, and pepper; brown in fat.
2. Add in consomme, wine, onion, carrot, garlic, bay leaf, and thyme.
3. Simmer 2.5 to 3 hrs (for beef, less for veal) till meat is tender.
4. Add in parsley, onions, and mushrooms just before serving and simmer till warm.
5. If more liquid is needed during cooking, add in consomme and wine in proportions of 2 parts consomme to 1 part wine.
6. Serves 4-6.

veal, flour, butter, extra virgin olive oil, salt, pepper, beef consomme, burgundy wine, onion, carrot, clove garlic, bay leaf, thyme, onions, mushrooms, parsley

Taken from cookeatshare.com/recipes/beef-or-veal-burgundy-26635 (may not work)