Beef+Burgundy

=Beef Burgundy=

This became my snow day favorite years ago. My son was one (he's 16 now), my husband was out of town (we're no longer married), and our neighborhood had dinner at a new person's house every night while we were stuck for a week. This is what I made on my night and it brings back great memories.

I first had this meal at my grandmother's house (G-mom) and it is an adaptation from the Fannie Farmer Cookbook. toc

Ingredients
2 lbs stew beef flour, salt and pepper for dredging vegetable oil (original recipe calls for shortening or lard) 1-2 cups of red wine 1-2 cups of beef broth 1 onion, chopped sliced mushrooms

Directions
Sauté onions in oil and then remove from the pan. Dredge the beef cubes in flour, salt and pepper and brown in vegetable oil, a few pieces at a time. When all are browned, put the onions and beef back into the pan. Add red wine, beef broth and cook on low for 1 1/2 hours, stirring occasionally. Then add the sliced mushrooms and cook for another 20 minutes.

Crockpot: This recipe also works well in a crockpot. After browning meat and onions, put all ingredients except the mushrooms into the crock pot. Cook on high for 4-6 hours. For the last 30 minutes of cooking time, add the mushrooms.

Serve with crusty bread and potatoes, or over egg noodles or rice. I love it with the egg noodles.