Ingredients

• 1/4 Cup All-Purpose Flour
• 1 Teaspoon Sea Salt
• 1/2 Teaspoon Ground Black Pepper
• 2 Pounds Cubed Stew Meat
• 4 Tablespoons Butter
• 1 Onion, Chopped

• 3 Clove Garlic, Minced
• ½ Cup Balsamic Vinegar
• 2 Cups Beef Stock
• 1 Lg Bay Leaf
• 3 Tablespoons Chopped Fresh Parsley
• 1/2 Teaspoon Dried Thyme
• 1 Lg Pkg Cremini Mushrooms
• 1 Pkg Frozen Pearl Onions

Directions

1. In a small bowl, combine the flour, salt and ground black pepper. Coat the beef cubes with this mixture.
2. Melt the butter or margarine in a large skillet over medium high heat. Add the meat and brown well on all sides. Pour this into a 2 quart casserole dish.
3. Return the skillet to the heat and add the onion, and garlic to it. Saute for 5 to 10 minutes, or until onion is tender. Add the vinegar and broth, bay leaf, parsley, thyme, and the mushrooms and onions. Pour over meat.
4. Bake, covered, at 350 degrees F (175 degrees C) for 3 1/2 hours.
5. Serve over Jasmine Rice