Beef Bourguignon II

Recipe View 5 mins In a small bowl, whisk together the flour, salt, and ground black pepper. Dredge the beef cubes in this mixture, ensuring they are evenly coated. (Prep time: 5 minutes)

Recipe View 20 mins Melt the butter in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Add the meat in batches (do not overcrowd the pan) and brown well on all sides. Transfer the browned beef to a 2-quart casserole dish or keep it in the Dutch oven. (Cook time: 15-20 minutes)

Recipe View 15 mins Return the skillet to medium heat and add the chopped onion, carrots, and minced garlic. Sauté for 5-10 minutes, or until the onion is tender and translucent. Add the red wine, bay leaf, parsley, thyme, and the liquid drained from the canned mushrooms. Bring to a simmer, scraping up any browned bits from the bottom of the pan. Pour this flavorful mixture over the beef. (Cook time: 15 minutes)

Recipe View 2 hrs 30 mins Cover the casserole dish (or Dutch oven) and bake in a preheated oven at 350 degrees F (175 degrees C) for 2 1/2 hours, or until the beef is fork-tender. (Bake time: 2 hours 30 minutes)

Recipe View 30 mins Remove the cover, add the drained canned onions and mushroom crowns to the casserole. Bake for an additional 30 minutes, allowing the sauce to thicken slightly. (Bake time: 30 minutes)

Recipe View 10 mins Remove from oven and let stand for 10 minutes before serving. Garnish with extra parsley if desired.