Use the print button 
on your browser
to print this recipe.

Beef Burgoyne

2 ½ pounds round steak or London broil, in 2 inch cubes
2 T. Olive Oil
3 garlic cloves chopped
½ tsp. dried thyme
3 bay leaves
Salt and pepper to taste
½ cup canned consommé, or more as needed
½ cup burgundy wine, or more as needed
6 whole shallots
1 pound market mushrooms
1 tbsp. flour, if needed

Preheat the oven to 350 degrees. Trim any extra fat and pat the meat dry with paper towels. Heat the oil in a dutch oven and, when it's hot, brown the meat all over. Add the garlic, thyme, and bay leaves. Add salt and pepper and the liquids. Bring to a boil on top of the stove, cover the stew, and bake in the oven for 1 hour.

Check for moisture; if the stew seems to be getting dry, add another 1/2 cup each of the liquids. Add the shallots. Bake another 1 1/2 hours. Half an hour before serving, add the mushrooms and stir in well. If, when the stew is ready, the sauce seems thin, remove the solids and sprinkle 1 tablespoon of flour over the sauce. Cook the sauce down a bit over high heat and add the solid back in before serving.