Ingredients
- 12 onions (white)
- 1 bay leaf
- 1,400 gr stew beef
- 180 ml beef broth
- 180 ml burgundy wine
- 120 gr mushrooms
- 65 gr flour
- 30 ml vegetable oil
- 3 gr salt
- 1 gr pepper
In a sturdy plastic bag, combine beef and flour. Shake to coat well. In electric skillet with heat control set at 325 degrees brown beef cubes, about 4 to 5 minutes. Add onions and mushrooms. Saute onions until brown and mushrooms are dark. Add wine and broth. Bring to boil, stirring well. Add bay leaf, salt and pepper. Cover. Turn heat control down until light goes out (simmer point). Simmer 1.5 to 2 hours, stirring occasionally, until meat is tender and sauce is thick.
Makes 4 to 6 servings.
