Burgundy Beef
Submitted by: Grandma

  • 1 1/2 lbs. lean stew beef
  • 2 Tbsp butter
  • 2 medium onions, diced
  • 1 carrot, diced
  • 2 Tbsp flour
  • 1/2 cup red wine
  • 1/2 cup beef stock
  • salt and pepper
  • 3 sprigs parsley
  • 1/2 tsp thyme
  • 1 bay leaf
  1. Melt butter in a heavy pan.
  2. Saute carrots, onions and beef until vegetables are tender and meat is browned.
  3. Remove meat and vegetable and set aside.
  4. Add flour to the pan. Add wine, stock, salt, pepper, and spices. Stir until the sauce is smooth.
  5. Return meat and vegetables to the pan.
  6. Cover and simmer for three hours.

    7. (Mixture can also be transferred to a slow cooker and cooked on low for three hours.)

Published: Sunday, February 19th, 2012
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