Beef Bourguignon

Here's one that will guarantee wonderful aroma will be wafting about your house leading noses to the kitchen:
(serves 6 hungry friends)

3 lbs. lean beef cubed (flank steak works well)
3 T. flour
1&1/2 t. Kosher* salt
1/2 t. freshly* ground pepper
1 T. fresh* thyme leaves
1 cup condensed low sodium beef broth (I keep Better Than Bouillon for Beef in the fridge*)
1 cup dry red wine
1/2 lb. sliced crimini* mushrooms
12 white pearl onions, peeled and sliced
Buttered wide egg noodles

Brown beef cubes. Stir in flour, S&P, and thyme, then place in to a 2 qt. casserole dish. Pour on broth and wine. Bake, covered, at 350 for 2 hours. Add mushrooms and onions; add equal parts of broth and wine as needed. Bake for 1&1/2 hours or until meat is tender. Serve over the buttered noodles.

"If you can't have the best of everything, make the best of everything you have."

Have FUN today!!

Love,

MM