Easy Beef Burgundy
2 lbs stew beef 1/4 tsp. thyme leaves
1/4 c. flour 8 oz. fresh mushrooms, quartered
2 Tblsp vegetable oil 6 carrots, sliced
2 c. water 1 med. onion, coarsely chopped
1 c. red burgundy wine
1 pkg. beef stew seasoning
Cut beef into 1/2 inch cubes and coat with flour. Heat oil in large skillet over
medium heat. Add beef and brown on all sides. Stir in whater, wine, seasoning
mix and thyme leaves. Bring to a boil over medium-high heat, stirring occasionally.
Stir in veggies, reduce heat; cover and simmer 30 minutes; uncover and simmer
20 minutes or until tender.
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