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I developed this recipe in the 1960s, when burgundy beef was very popular. I usually serve it au jus with noodles.

Ruth's Beef Burgundy

Preheat oven to 300°

Use large heavy skillet, or a Dutch oven

2-3 lb boneless beef, cut for stew
2 T vegetable oil
1 medium onion, sliced
1 lb fresh mushrooms, sliced
2 cloves garlic, minced
2 T tomato paste
2 bay leaves (or dried ground bayleaf)
2 sprigs rosemary (or dried)
1 c burgundy wine (for best quality, substitutions for wine not recommended)
2 c beef broth
flour to coat beef

1. Roll beef in flour and brown in oil.
2. Add to the same pan onion, mushrooms and garlic to pan; cook 4-5 min, stirring occasionally. Add tomato paste, broth, and wine. Heat.
3. Cover, place on center rack of oven. Braise 2 hours or until beef is tender.

Remove bay leaves. Serve over noodles or rice.