Ingredients:
Source: Almanac
- 2 pounds boneless beef chuck, cut into 1-inch pieces
- 1/3 cup flour
- 1/3 cup olive oil
- 2 beef bouillon cubes
- 2 cups hot water
- 2 garlic cloves, minced
- 1 can (6 ounces) tomato paste
- 1-1/2 cups Burgundy
- 1/2 pound small white onions
- 4 carrots, finely chopped
- 1 bay leaf
- 1 teaspoon dried thyme
- 2 teaspoons sugar
- 1/4 cup unsalted butter
- 1/2 pound mushrooms, sliced
- Egg noodles or rice (optional)
Source: Almanac