Stay classy.

I must've been in the mood for French food when I made this week's shopping list. Today was Beouf bourguignon day. Or, you know, what I like to call Beef Burgundy. Because I can't type/say the name without thinking about Anchorman AND my French is absolutely terrible. She lost me at "Beouf".

"Beef Burgundy" (6 quart pot)

~3/4 c flour
~1 t salt
~2 1/2 lbs beef stew meat
~3 T vegetable oil
~2 c full-bodied red wine (I used Pinot Noir
~salt
~2 garlic cloves
~2 sprigs thyme
~2 bay leaves
~20 baby white onions
~1 T unsalted butter
~1 lb button mushrooms, halved
~1/2 c fresh thyme, for garnish

Combine flour and salt in a resealable plastic bag.
Add meat and shake to coat completely.
Heat a lauge sauté pan over medium-high heat.
Add 2 T butter and beef and cook for 10 minutes, turning, until browned on all sides.
Transfer beef to paper towels to drain before placing it in the crock pot.
Add wine to pan and cook over medium-high heat to scrape up the browned bits from the botton of the pan.
Cook, stirring frequently, until the sauce begins to thicken.
Stir in salt to taste.
Add garlic, thyme sprigs, and bay leaves.
Pour over beef in the crock pot.
Cover and cook on low for 8 hours.
Sometime during crocking, peel and trim the onions.
Heat a sauté pan over medium-high heat.
Add 1 T oil and onions and sauté, stirring frequently, for 10 minutes or until lightly browned.
Add onions to crock pot 1 hour before the end of crocking time.
Heat sauté pan over medium-high heat.
Add butter.
Add mushrooms and sauté for 5 minutes or until lightly browned.
Add mushrooms to crock pot 30 minutes before end of crocking time.
Garnish with thyme and serve immediately.

I served this over rotini because it's the only pasta we have in the house. (Note to self: Restock because you are now OUT.)

4 servings.

This was really good. It loses points for the work involved, but it made my taste buds happy. AND there was wine involved. Mmm...