Beef Bourgingnon

By Pshirley

Ingredients

• 2 T butter
• 2 lb lean stew meat
• 1 T flour salt and pepper
• 1 1/2 c. red wine
• 1/2 ol small onions
• 1 carrot
• 1/2 c. mushrooms
• clove of garlic
• 6 shallots
• 1/2 c. brandy

Preparation

Step 1

Brown stew meat in butter. Remove meat add flour and make a roux. Add salt pepper and wine. Slice onions carrots, mushrooms, garlic and shallots. Brown 2/3rds of onions in butter return meat and add vegtables, the browned onions. Ass brandy put lid on and let simmer 3 to 4 hours.