Budget Beef Burgundy - cooking recipe

Ingredients

1 (2 lb.) boneless chuck rump roast
2 Tbsp. all-purpose flour
2 cloves garlic, minced
1/4 tsp. salt (optional)
1/4 tsp. ground black pepper
3 Tbsp. vegetable oil
1 c. sliced mushrooms
8 small white skinned onions, peeled
1 c. red Burgundy or other dry red wine
1 (13 oz.) can beef broth
1 tsp. dried oregano
1 tsp. dried basil
1 c. cooked fresh or frozen green peas (optional)
12 oz. cooked egg noodles or 3 c. warm rice

Preparation

Cut roast into 1 1/2 to 2-inch cubes, trimming and discarding visible fat.
In brown paper or plastic bag, combine flour, garlic, salt (if desired) and pepper; add meat and shake to coat evenly. In heavy Dutch oven over medium-high heat, heat oil.
In batches, brown cubed beef on all sides.
As browned, remove meat and set aside.
Remove and discard all but 2 tablespoons pan drippings. Add mushrooms and onions; saute about 5 minutes.
Stir in wine, broth and herbs.
Return meat to pot; bring to boil.
Reduce heat to low; cover and simmer until meat is fork-tender, about 2 hours. Stir in peas.
Delicious served with wide egg noodles or rice; sprinkle with parsley.
Makes 8 servings.