Beef Bourguignonne
From Linda (USA)

Serves 8

Ingredients:

4 lbs. lean beef, cut in 1 1/2 inch cubes
1 teasp. msg
1 1/2 teasp. salt
1/4 teasp. pepper
1/2 cup butter
1 cup diced carrot
3 cups diced onion
1/2 cup flour
2 cloves garlic, sliced
1/8 teasp. thyme
3 bay leaves
3/4 cup chopped parsley
3 cups dry red wine
3 cups beef bouillion
25 tiny white onions
25 tiny carrots
2/3 lb small fresh mushrooms, sliced
1 cup brandy

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Directions:
Sprinkle beef cubes with msg, salt and pepper. Allow to stand. Melt half of butter in large electric frying pan. Add beef cubes a few at a time and brown thoroughly. Add diced vegetables and brown with meat. Mix in 1/4 cup flour, garlic, thyme, bay leaves and 1/2 of the parsley. Add wine and bouillion, covering meat. Cover and simmer for several hours, adding liquid continuously, until meat is very tender. As liquid gets more watery, add more flour. First mix flour with liquid at room temperature until it makes a liquid-like paste, then pour gradually into the meat mixture and stir quickly, so it won't make lumps.

Brown whole onions and carrots in remaining butter. Add carrots and onions to meat during last hour, and cook, covered. Add mushrooms during last 15 minutes, until vegetables are done. Just before serving, add brandy and sprinkle with remaining chopped parsley.

Prep Time: 15 min.        Cooking Time: 7 to 8 hours

Serving Suggestions:
Serve with buttered egg noodles.