Chef Brando's Beef Bourguignon

By Lindae999

This tastes best when made ahead so the flavors have time to mingle.

Ingredients

• Vegetable oil spray
• 1 tsp olive oil
• 5 medium onions, sliced (5 cups)
• 2 lbs lean top sirloin roast (or other lean cut), cut into 1 inch cubes
• 1 1/2 TBSP all purpose flour
• 1/2 tsp dried marjoram, crumbled
• 1/4 tsp dried thyme, crumbled
• Freshly ground black pepper
• 1 1/4 cups dry red wine
• 3/4 cup low sodium beef broth
• 1/2 lb fresh mushrooms, sliced (3-3 1/2 cups)

Details

Servings 6

Preparation

Step 1

1. Lightly coat a large heavy skillet with vegetable oil spray. Add olive oil and heat over med-hi heat. Saute onions until translucent, 2-3 minutes; remove and set aside.
2. Add beef to the skillet and saute until browned, 10-12 minutes. Sprinkle with flour, marjoram, thyme and pepper to taste; stir to mix well.
3. Stir in wine and broth. Reduce heat, cover and simmer for 1 1/2 - 2 hours, or until almost tender. add more wine and broth (2 parts wine to 1 part broth) as necessary to keep beef barely covered.
4. Return onions to the skillet and add mushrooms. Cover and simmer, stirring occasionally, for 30 minutes, or until beef is tender and sauce has thickened.
5. Serve over rice or noodles.