Oven beef burgundy

Oven beef burgundy

Ingredients/Components

• salt - 1 tsp
• flour - 1/4 c
• butter - 2 4
• pepper - 1/4 tsp
• clove garlic, minced - 1 item
• dry red wine - 1 c
• bay leaf - 1 item
• chopped parsley - 2 Tbsp
• can condensed beef broth - 1 item
• brandy - 2 Tbsp
• leaf thyme, crumbled - 1/4 tsp
• top round, cut in 1-inch cubes - 2 lb
• to 18 small white onions, peeled - 12 item
• medium size mushrooms, halved - 1/2 lb

How to make oven beef burgundy:

Shake meat with flour, salt and pepper in a plastic bag to coat well. Reserve any remaining flour mixture. Brown beef, part at a time, in hot butter in a large skillet or Dutch oven. Lift out beef as it browns and transfer it to a 2 1/4 to 3-quart baking dish. Heat brandy in a small pan. Ignite. Pour over beef. Add onions and mushrooms. Sprinkle with any reserved flour mixture. Stir garlic, parsley and thyme into fat remaining in skillet. Cook 1 minute. Add beef broth and wine. Heat, stirring to loosen browned bits, until mixture comes to boiling. Pour over beef and vegetables. Add bay leaf. Cover. Bake in a moderate oven at 350° for 2 hours or until meat is tender. Let stand 10 minutes before serving. Makes 6 servings.

Recipe categories: Weeknight, Meat, Casseroles.