Beef Burgundy

2 tablespoons butter

1 pound cubed lean beef

¼

cup all-purpose flour

4 large carrots, peeled, halved lengthwise, and cut into quarters

1 cup thinly sliced onion

1 cup thinly sliced celery

½

teaspoon minced garlic

1½

cups dry red wine

¾

cup beef broth

1 teaspoon salt

½

teaspoon dried thyme

2 bay leaves

½

pound white mushrooms, quartered or halved depending on size

Melt the butter in a Dutch oven or other heavy pot over medium heat. Put beef cubes in a paper bag; add flour and shake to coat the beef. Brown the beef in the Dutch oven, turning occasionally so that all sides brown.

Stir in the carrots, onion, celery and garlic. Pour the wine and broth into the pot, then add the salt, thyme and bay leaves. Bring just to a boil, then reduce the heat and simmer for 2 hours, adding more broth and/or wine if necessary to maintain a thick sauce. Add the mushrooms and simmer for an additional 30 minutes. Serve hot.

Serves four.

"Eat Cheap, Eat Well: by Charles Mattocks (2009 Wiley)