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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 8 |
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Very nice to have when company is coming, serve over cooked rice. Ingredients:
1/3 cup butter |
3/4 lb small mushroom |
18 small onions, peeled |
3 lbs boneless lean beef, cubed |
1/4 cup all-purpose flour |
2 cups beef stock |
2 cups dry red wine |
1 tablespoon tomato paste |
4 garlic cloves, crushed |
1 teaspoon salt |
1 teaspoon dried thyme |
1 bay leaf |
pepper, to taste |
parsley, to garnish |
Directions:
1. In pan, brown onions and mushrooms in butter, remove from pan and set aside.
2. Add beef cubes in batches, browning well on all sides. Set aside.
3. To remaining fat in pot, stir in flour. Add stock, wine and tomato paste. Bring to boil, stirring as sauce thickens.
4. Add garlic, salt, thyme, bay leaf and pepper.
5. Place meat and sauce in large casserole. Cover and bake at 350 F for 2 hours. Add onions for last 30 minutes, and mushrooms for last 15 minutes.
6. Top with parsley before serving.
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