Beef Burgundy
& Mushroom Soup
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This stew can be served the same day it is prepared or put into the freezer for a great tasting dinner when you are in a hurry. Either way I'm sure you'll find this delicious!

What you need:

• 1/2 cup all-purpose flour
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper
• 3 pounds lean boneless beef stew meat, cut into 1 inch cubes
• 4 tablespoons olive oil
• 1 large onion, coarsely chopped
• 2 garlic cloves, pressed or minced
• 1 pound mushrooms, quartered
• 2 cans (13 3/4 ounces each) reduced-sodium beef broth
• 3 cups red Burgundy wine
• 1 bag (1 pound) frozen pearl onions, thawed
• 1 bag (1 pound) peeled mini-carrots, fresh or frozen, thawed
• 2 teaspoons dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves

What you do:

1. Combine 4 tablespoons flour, 1 teaspoon salt and pepper in brown paper bag. Add half the beef at a time; shake until beef is lightly coated.
2. Heat 1 tablespoon oil in 5-quart Dutch oven over medium - high heat. Working in batches, brown beef, about 5 minutes, adding up to 2 tablespoons more oil as needed. As they brown, transfer beef cubes to paper towel lined plate.
3. Reduce heat to medium. Add chopped onion, sauté about 5 minutes or just until tender. Add garlic; sauté 2 minutes. Add mushrooms; sauté 5 minutes or just until mushrooms release their liquid. using slotted spoon, transfer mushroom mixture to medium-size bowl;cover and set aside.
4. Whisk together remaining flour, beef broth and Burgundy wine in Dutch oven until smooth. Return beef to pan along with the pearl onions, carrots, thyme, rosemary and bay leaves. Bring to boiling, scraping up any browned bits from bottom of pan with wooden spoon. Reduce heat to low. Cover; simmer 45 minutes.
5. Uncover pot.; simmer, stirring occasionally for 55 minutes or until beef is tender. Stir in chopped onion-mushroom mixture 10 minutes before end of simmering. Remove stew from heat. Discard bay leaves. Stir in remaining 1/2 teaspoon salt.

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