Boeuf Bourguignon - Savoryslurper

Ingredients

¼ cup vegetable oil

5onions, sliced

2 pounds lean beef, cut into 1-inch cubes

1 ½ tablespoons all-purpose flour

¼ teaspoon dried marjoram

¼ teaspoon dried thyme

freshly ground black pepper to taste

1 cup dry red wine

½ cup beef broth

1 (8 ounce) package sliced fresh mushrooms

Directions

Step 1

Heat oil in a large, heavy skillet over medium heat. Add onions; cook and stir until tender, about 10 minutes. Transfer to a bowl.

Step 2

Cook and stir beef in the same skillet until browned, 1 to 2 minutes per side. Sprinkle flour, marjoram, thyme, and pepper over beef. Pour red wine and beef broth into the skillet; stir well. Reduce heat to low and simmer until beef is tender, 1 1/2 to 2 hours.

Step 3

Stir onions into the skillet. Add mushrooms. Cook, stirring, until mushrooms are tender and sauce is thick and dark brown, about 30 minutes.

Cook's Notes:

Substitute olive oil for the vegetable oil if desired.

Add beef broth and wine (1 part broth to 2 parts wine) as needed in step 2 to keep beef barely covered.

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