Burgundy Beef Stew

• 1/3 cup flour
• 1/2 tsp. garlic powder
• 2 lb. bonless beef chuck, cut into 1-inch cubes
• 2 tbsp. oil
• 1/2 to 1 cup Burgundy wine (the real stuff)
• 1/3 cup soy sauce
• 1 whole bay leaf
• 1-1/2 tsp. crumbled dried thyme
• 1 lb. carrots, cut into 1-inch slices
• 1 lb. sm. boiling onions
• 3/4 lb. fresh mushrooms
• 2/3 cup fresh chopped parsley

1. Combine flour and garlic powder in a small bowl.
2. Divide mixture in half and coat the beef with half the mixture.
3. Brown the beef in a Dutch oven until brown.
4. Pour in 2/3 cup water and the next 4 ingredients.
5. Cover the pot and bring to a boil.
6. Reduce the heat and simmer for 1 hour and 10 minutes.
7. Add the carrots, onions and mushrooms; cover and simmer for 30 more minutes.
8. Blend the rest of the flour mixture and 1/2 cup water.
9. Stir it into the meat mixture, return to a boil and cook until slightly thickened.
10. Discard the bay leaf and stir in the chopped parsley.
11. We served it over cooked egg noodles.

flour, garlic powder, bonless beef chuck, oil, wine, soy sauce, bay leaf, thyme, carrots, boiling onions, fresh mushrooms, fresh chopped parsley

Taken from www.foodgeeks.com/recipes/19008 (may not work)