beef bourguignon with cabernet sauvignon
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black peper
2 pounds cubed stew meat
4 Tablespoons butter
1 onion, chopped
2 carrots, chopped
1 clove garlic, minced
2 cups Blue Mountain Vineyards Cabernet Sauvignon wine
1 bay leaf
3 Tablespoons chopped fresh parsley
1/2 teaspoon dried thyme
1 (6 oz) can sliced mushrooms
1 (6 oz) container French's Fried Onions
1. In a small bowl, combine the flour, salt, and ground black pepper. Coat the beef cubes with this mixture.
2. Melt the butter or margarine in a large skillet over medium-high heat. Add the meat and brown well on all sides. Pour this into a 2-quart casserole dish.
3. Return the skillet to the heat and add the onion, carrots, and garlic to it. Saute for 5 to 10 minutes, or until onion is tender. Add the wine, bay leaf, parsley, thyme, and liquid from the mushrooms. Pour over meat.
4. Bake, covered at 350 degrees F for 2 1/2 hours. Remove cover, add canned onions and mushrooms, and bake for 30 more minutes.