Burgundy Beef Stew

This is a hearty dish for a cold weather treat. It is easy to prepare and finishes in the oven. It was originally a Sunset Magazine recipe. You can make this your own by adding carrots and other vegetables of your choice.

1 tablespoon olive oil or salad oil
~ 2 pounds of boneless stew beef, cut in ~ 2-inch pieces
2 teaspoons white sugar
2 teaspoons wine vinegar
¾ cup dry red wine (Burgundy or red wine of your choice)
¾ cup beef broth
¾ teaspoon salt
¼ teaspoon pepper

1 tablespoon olive oil or salad oil
1 large onion thinly sliced

2 tablespoons butter
1 ½ pounds mushrooms, sliced

Heat 1 tablespoon oil in a frying pan and add boneless beef chunks and brown well over medium-high heat. Sprinkle the meat with the sugar and wine vinegar and stir to blend and let caramelize slightly. Place meat into a 2-quart casserole that is oven proof.

To the frying pan add the dry red wine and beef broth and bring to a boil, stirring to free all of the browned bits. Add salt and pepper and pour mixture over the meat in the casserole dish.

Add 1 Tablespoon oil to the frying plan and the sliced onion. Cook and stir over medium heat until onion slices are translucent. Add to the casserole. Cover the casserole and bake in a 375 degree Fahrenheit oven for 2- 2 ½ hours until meat is very tender when pierced.

Meanwhile, melt 2 tablespoons butter in frying pan and sauté the sliced mushrooms. Stir over medium heat until liquid evaporates and mushrooms are lightly browned. Add mushrooms to the casserole dish when meat is cooked and bake 10 more minutes.

Serve ~ 6.

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