Boeuf Bourguignon - cooking recipe

Ingredients

3 lb. lean boneless beef, cut in 1-inch cubes
3 to 4 Tbsp. olive oil
1 c. Burgundy
1 bay leaf
1/2 tsp. thyme
1 clove garlic, minced
1/2 tsp. salt
1 to 2 Tbsp. tomato paste
2 c. beef broth
2 Tbsp. flour
4 Tbsp. butter
1 lb. fresh mushrooms, sliced
2 Tbsp. vegetable oil
1 (16 oz.) jar whole small onions
cooked rice

Preparation

In a skillet, brown beef cubes in oil.
Transfer to a Dutch oven.
Pour wine into skillet. Scrape up brown bits and pour over beef.
Add seasonings, tomato paste and broth to meat.
Cover and bring to a boil.
Transfer to oven.
Bake at 325\u00b0 for 2 to 3 hours.
Discard bay leaf.
Remove beef.
Make a roux of flour and 2 tablespoons butter.
Saute mushrooms in 2 tablespoons butter and oil.
Add both to the Dutch oven along with beef and onions.
Mix well.
Serve over rice.
Serves 6 to 8.
Freezes well!