Beef Burgundy II

Ingredients

• 2 tablespoons vegetable oil
• 2 pounds lean beef stew meat, cut into 1-inch cubes
• 1 onion, chopped
• 1/2 pound mushrooms, sliced
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/4 teaspoon dried thyme
• 1/4 teaspoon ground black pepper
• 1/2 cup all-purpose flour
• 2 cups red wine
• 1 cup beef broth

Directions

1. Heat oil in a large pot over medium-high heat. Add beef and brown on all sides. Add onion, mushrooms, garlic, oregano, basil, thyme, and pepper. Cook, stirring occasionally, until vegetables are softened, about 5 minutes.
2. Add flour and stir to coat beef and vegetables. Pour in wine and beef broth and bring to a boil. Reduce heat to low and simmer, uncovered, stirring occasionally, until beef is tender and sauce is thickened, about 30 minutes.
3. Serve with mashed potatoes or egg noodles.

Interesting Facts

• Beef Burgundy is also known as Beef Bourguignon.
• This dish was made popular by Julia Child in her cookbook “Mastering the Art of French Cooking”.
• The red wine used in the recipe adds a depth of flavor to the dish.