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
- In a small bowl, combine the flour, salt and ground black pepper. Coat the beef cubes with this mixture.
- 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.
- 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.
- Bake, covered, at 350 degrees F (175 degrees C) for 3 1/2 hours.
- Serve over Jasmine Rice