Beef Burgundy
2 lb stew meat, cut into 1" cubes 2 tbsp flour 4 tbsp butter 4 cloves chopped garlic 2 onions, cut in 1/2" wedges 1 lb mushrooms, sliced 1 cup burgundy wine 1 cup catsup 2 cup water 2 tsp salt 1 tsp pepper Dredge meat in flour and brown in butter. Add garlic, onions and mushrooms; cook a few minutes. Add remaining ingredients and simmer over low heat or in 300* oven for about 3 hours. Add water if necessary.
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