Beef Burgundy

Makes 6 servings

Prep Time: 20 min.
Baking Time: 2 to 3 hrs.

Ingredients:
1-1/2 pounds beef top round
1/3 cup flour
1-1/2 teaspoons salt
1/2 teaspoon pepper
2 Tablespoons vegetable oil, divided
2 cups chopped onions
1/4pound fresh mushrooms, sliced
1-1/2 cups peeled and chopped carrots
15 ounces low-fat beef broth
1/2 teaspoon thyme
8 ounces tomato sauce
1 cup Burgundy
2 Tablespoon flour (optional)
1 cup cherry tomatoes (optional)

Beef Main Dish Directions:
Preheat oven to 300-degrees F. Trim any visible fat from met and cut into 1-inch cubes.
1) In a plastic bag, mix flour, salt, and pepper.
2) add meat and toss until meat is well coated.
3) Heat 1 Tablespoon oil in a large nonstick skillet or Dutch oven and add meat.
4) Cook over medium heat until brown on all sides.
5) In a separate medium skillet, heat 1-Tablesppon oil. Add onions can cook over medium heat until clear.
6) Add mushrooms and carrots and cook until mushrooms are soft. Remove from heat and set aside.
7) When meat is brown in the Dutch oven, add beef broth. Stir to deglaze (loosen the brown flour in the bottom of the pan).
8) Add thyme, tomato sauce, and Burgundy. Add vegetables to the pan.
9) Cover tightly and bake for 2 to 3 hours or until meat is tender. (Check occasionally and add extra broth or water if it gets too dry.)
10) Remove from oven. If juice is too thin, combine 2-Tablespoons of flour with 1/2 cup water in a shaker.
11) Add to pan and cook on top of the stove, stirring constantly, until mixture boils and thickens to the desired constancy.
12) Add tomatoes 2 minutes before serving.
13) A great ideas is too serve with cooked noodles.