Beef Burgundy - cooking recipe

Ingredients

1/4 c. unsifted flour
3/4 tsp. salt
1/4 tsp. pepper
1 1/2 lb. beef cubes (lean)
1/4 c. peanut oil
1 c. chopped onions
1 large crushed garlic clove
1 (8 oz.) can stewed tomatoes
1 c. Burgundy
1/2 c. water
2 Tbsp. brandy
1 cube beef bouillon
1 bay leaf
3/4 lb. mushrooms (fresh)
12 small pearl onions or 1 small jar

Preparation

Combine flour, salt and pepper and lightly dust beef with flour mixture.
Heat oil in Dutch oven and add beef, chopped onions and garlic.
Cook over medium-high heat until beef is brown and onions are tender, about 8 minutes.
Remove from heat.
Add tomatoes, wine, water, brandy, cube and bay leaf.
Return to heat and bring to boil.
Reduce heat to low.
Cover and cook 1 hour. Add pearl onions and mushrooms and cook 3/4 hour.
Thicken with flour mixture about 5 minutes.
Serve over noodles.
Serves 4 to 6 people.
Serve with tossed salad and garlic bread.