- 3 tablespoons Olive oil
- 2 pounds beef tips (stew meat), cut into 1-inch cubes
- 1 ½ cups Spanish Onion, diced
- 1 cup Fresh Crimini Mushrooms, quartered
- 1 cup Button Mushrooms, quartered
- 2 tablespoons All-Purpose Flour
- 1 ½ cups Burgundy wine (any red will do)
- 1 tablespoon coarse salt
- 1 teaspoon black pepper, freshly ground
- 2 bay leaf
- 1 cup beef broth
- 4 tablespoons butter, softened
ingredients
directions
1. Heat olive oil in a large sauté pan over medium-high heat. Sear the beef tips well on all sides, cooking for 5 to 8 minutes |
2. Add onions, mushrooms, flour, and tomato paste. Stir well to combine and cook for an additional 5 to 6 minutes. Add wine, stirring to loosen browned bits off the bottom of the pan. Stir in salt, pepper, bay leaves, and beef broth. |
3. Cover with tight-fitting lid and reduce heat to low; simmer about 45 minutes, stirring occasionally. |
4. Remove from heat and stir in butter. Serve immediately |
Notes
 Serve over egg noodles, rice, or mashed potatoes |
