Beef Bourguignon

"I have never cooked or even eaten this dish, but I'd heard of it. This was absolutely fabulous and smells wonderful baking! I found it on allrecipes.com. My changes are included."


INGREDIENTS:

1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
2 pounds cubed stew meat
4 tablespoons butter
1 onion, chopped
3 carrots, chopped
2 cloves garlic, minced
3 cups red wine (Merlot)
1 bay leaf
3 tablespoons chopped fresh parsley
1/2 teaspoon dried thyme
1 (8 ounce) package fresh mushrooms sliced in thirds



DIRECTIONS:

Preheat oven to 350 degrees F.
In a small bowl, combine the flour, salt and ground black pepper. Coat the beef cubes with this mixture.
Melt the butter in a large skillet over medium high heat. Add the meat and brown well on all sides. Pour this into a 9x13 baking dish.
Return the skillet to the heat and add the onion, carrots, mushrooms and garlic to it. Saute for 5 to 10 minutes, or until onion is tender. Add 2 cups of the wine, bay leaf, parsley, and thyme; stir together and pour over meat.
Bake, covered with foil, for 2 1/2 hours. Add remaining 1 cup of wine, put cover back on and bake for 30 more minutes.

Notes:

-I tenderized the meat with a tenderizing mallot
-I served this over wheat fettuccine