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Boeuf Bourguignon
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3 lbs. good beef chuck, cut for stew
3 tbsp. flour
1 1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. dried thyme
1 c. (can) condensed beef broth,
undiluted
1 c. dry red wine
1/2 lb. sliced mushrooms or 4 oz.
canned mushrooms
1 can or jar sm. white onions
Brown in large skillet beef in 1 tablespoon oil. Sprinkle flour over beef with salt and pepper and thyme. Cook flour some (2 minutes slowly). Then pour over broth and wine. After 2 hours of baking in 325 degree oven, tightly covered, add mushrooms and onion. Cook 1 hour more. Always tightly covered. Yummy! Can freeze.
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