Oven Beef Burgundy

Ingredients

• 2 lb beef round, cut in 1-1 1/2 inch cubes
• ¼ cup flour
• 1 tsp salt
• ¼ tsp pepper
• 3 tbsp 2 to 4 tablespoons butter or margarine
• 2 tbsp brandy
• 15 12 to 18 small white onions, peeled
• ½ lb medium-size mushrooms, halved
• 1 clove garlic, crushed
• 2 tbsp chopped parsley
• ¼ tsp leaf thyme, crumbled
• 1 cup condensed beef broth
• 1 cup Burgundy wine
• 1 bay leaf

Method

1. Shake the meat with the flour, salt and pepper in a plastic bag to coat well; reserve any remaining flour. Brown the beef, about 1/4 at a time, in hot butter in a large skillet. Transfer to a 2 1/2 or 3 quart casserole.
2. Heat the brandy in a small saucepan; ignite and pour over the beef. Add the onions, mushrooms and reserved flour.
3. Stir the garlic, parsley and thyme into the drippings in the skillet; cook 1 minute. Add the beef broth and wine, heat stirring until the mixture comes to a boil. Pour over the beef and vegetables.
4. Add the bay leaf, cover and bake at 350 degrees for 1 1/2 hours or until the meat is tender. Let stand 20 minutes before serving.

Notes

Serve with a white and wild rice mix, if you wish. Serves 6 to 8. From Rosauers (Beef BF-3).

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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