Description
Can be served over rice or noodles.
Ingredients
- ¼ cup vegetable oil
- 5 onions, sliced
- 2 pounds lean beef, cut into 1-inch cubes
- 1 ½ tablespoons all-purpose flour
- ¼ teaspoon dried marjoram
- ¼ teaspoon dried thyme
- freshly ground black pepper to taste
- 1 cup dry red wine
- ½ cup beef broth
- 1 (8 ounce) package sliced fresh mushrooms
Instructions
- Heat oil in a large
- heavy skillet over medium heat. Cook and stir onions in hot oil until tender
- about 10 minutes. Transfer to a bowl.
- Cook and stir beef in the same skillet until browned
- 1 to 2 minutes per side. Sprinkle flour
- marjoram
- thyme
- and pepper over beef. Pour red wine and beef broth into the skillet; stir well. Reduce heat to low and simmer until beef is tender
- 1 1/2 to 2 hours. Add more wine and broth as needed
- in a 2:1 ratio
- to keep beef barely submerged throughout the cooking time.
- Stir onions and mushrooms into the skillet. Cook
- stirring occasionally
- until mushrooms are tender and sauce is thick and dark brown
- about 30 minutes.
Prep Time: 20 mins
Cook Time: 2 hrs 14 mins
Total Time: 2 hrs 34 mins
Servings: 8