Diva Tasting-Beef Bourguignon


  • 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


  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

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