Beef Burgundy

This is a delicious recipe that can be made stove top or in a crock pot.   I make mine with potatoes, but if you want it carb free, leave them out and serve rice or egg noodles on the side.  I make this recipe with a Cabernet Savignon. You won't use the whole bottle to cook with, so make sure it's a bottle you would drink. Remember, left over wine is an urban myth ;-)  Cheers!

2 lbs. stew meat.

2 tsp. salt.

1 tsp. pepper.

1 cup all purpose flour.

3 Tbs. olive oil.

1 small bag of frozen pearl onion thawed.

1 8 oz. can of tomato sauce.

1 1/2 cups of Cabernet Savignon.

1 cup beef broth.

6-8  very small red potatoes.  Don't peel or dice.

10-12 button mushrooms whole.

1 bay leaf.

1/2 tsp. thyme.

2 Tbs. cornstarch.

Stove Top:

Cut stew meat into cubes. Place them in a ziplock bag with 1 tsp. salt and 1/2 tsp. pepper and flour.  Mix until meat is coated. In a dutch oven, put oil in and turn heat to high.  Add floured meat to the pan and brown both sides.  Stir in the remaining salt and pepper the rest of the ingredients EXCEPT the cornstarch . Reduce heat to low.  Cover and Simmer for 1 1/2-2 hours. In the last half an hour, put the cornstarch in a bowl and add an equal amount of liquid from the pan and stir it together.  Once combined, add it back into the pan with meat and veggies. Stir well and cover.  Sauce will thicken. 

Crock Pot: Brown the meat in a separate pan and then add it to the crock pot. Add the remaining ingredients, except cornstarch and simmer on high for 5 hrs.  If you need to start it earlier in the morning, put it on medium for 8 hours. Add cornstarch mixture in the last half an hour before you serve.