Beef Burgundy
| Yield: | 8 Servings |
| Categories: | Casseroles |
| 3 | lb | Beef shoulder, cut into 1 1/2" squares |
| 2 | tb | Olive oil |
| 2 | Sliced onions | |
| 2 | Garlic cloves, minced | |
| 3 | c | Mushrooms, cut into quarters |
| 1 | Bay leaf | |
| 1 | ts | Thyme |
| ds | Worcestershire sauce | |
| 1/2 | ts | White pepper |
| 1/2 | Bottle Burgundy wine (750ml) | |
| 4 1/2 | c | Water |
| 1/2 | c | Butter |
| 1/2 | c | Flour |
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