Beef Burgundy

By sandiB2010

Let the stock pot do all the work while you tend to other business.
Reviewers also used a slow cooker.

Ingredients

• 2 1/2 pounds boneless beef round steak
• 4 garlic cloves, minced
• 1/2 cup onion, chopped
• 2 cups dry red wine
• 1 11oz can condensed cream of mushroom soup, undiluted
• 1 1/2 cups dried cherries
• 2 5oz jars button mushrooms, drained
• 1 cup pearl onions, fresh, frozen or canned
• 3 tablespoons all-purpose flour
• 1/2 cup water
• 1 12oz package egg noodles, cooked and well-drained

Preparation

Step 1

Preheat oven to 350 F. Trim fat from steak; cut steak into 1-inch cubes. Coat a large, oven-proof Dutch oven or stockpot with non-stick cooking spray; place over medium heat until hot. Add steak; cook, stirring occasionally, 8 to 10 minutes, or until meat is browned. Drain well; set aside.

Recoat pan with cooking spray; place over medium heat. Add garlic and chopped onion; cook 1 minute. Add wine and mushroom soup; mix well. Bring mixture to a boil. Return steak to pan; stir in cherries, mushrooms and pearl onions.

In a small bowl, combine flour and water, blending until smooth with a wire whisk. Gradually stir flour mixture into steak mixture; mix well. Bake, covered, for 1½ hours, or until steak is tender and mixture is thickened. Cook noodles according to directions. Serve over cooked noodles.