Burgundy Beef

By corlear

Ingredients

• 2 1/2 ·pound beef sirloin or rump roast
• 6 tablespoons butter
• 1 large tablespoon flour
• 1 bottle red Burgundy
• 6 onions
• bouquet garni (thyme, bay leaf, sage)
• salt and pepper

Preparation

Step 1

Cut the beef into 1 1/2 inch cubes. Heat the butter in a heavy pan and saute the beef so that it is lightly seared on all sides. Sprinkle with the flour and stir with a wooden spoon until the flour is pale yellow. Add the wine, stirring constantly. Add the onions and bouquet garni, salt, and pepper.

Simmer covered for 4 hours, tasting occasionally for seasoning.

Serve with a cabbage puree.