BEEF BOURGUIGNON

Steps:

• Heat oil in large skillet.
• Add as many pieces of beef to the pan as will fit without crowding.
• Brown on all sides on fairly high heat.
• Add more oil if needed.
• Repeat until all beef cubes are browned; transfer meat to a sprayed oven-proof casserole.
• Add onions and carrot to the skillet, and brown briefly; transfer to the oven-proof casserole.
• Set casserole over heat.
• Add wine, stock, bay leaf, thyme, orange peel, tomato, tomato paste, and garlic.
• Bring to a simmer, taste, and salt if necessary.
• Take off the stove, cover, and bake at 325F for 2-3 hours, checking for tenderness.
• THE ONIONS: to peel easily, drop onions into a saucepan of boiling water, bring back to a boil, and boil 1 min.
• drain, and drop in cold water.
• trim ends off, and slip skins off.
• MUSHROOMS: Trim, clean and slice mushrooms; saute briefly in 2 tbs.
• butter.
• Finishing the stew: When meat is tender, combine flour and water in a jar and shake until smooth.
• Stir into stew, until blended and add mushrooms and onions.
• Cover and bake another 20-30 minutes, or until hot and bubbly.
• I serve this over noodles for an elegant holiday entree.