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Beef Burgundy

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      Title: BEEF BURGUNDY
 Categories: Beef, Soups/stews
      Yield: 6 Servings
 
      3 lb Stew beef,cut into 2" cubes
    1/2 c  Flour
      2 tb Vegetable oil
     12 sm White onions,peeled
     12 oz Fresh mushrooms,trimmed
    3/4 c  Burgundy wine
    3/4 c  Beef broth
      1    Bay leaf
      1 ts Salt
    1/4 ts 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 1/2 to 2 hours,
  stirring occasionally,until meat is tender and sauce is thick.Makes 4
  to 6 servings.
 
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