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Beef Burgundy
Yield: 8 servings

4 Lbs beef chuck cut into 1-1/2 inch cubes
1/4 c buttter or margarine
6 carrots, cut in 1/2-in slices
2 onions, chopped
2 cans beef broth, 13 1/2 oz each
2 c dry red wine
1 can (6-ounces) tomato paste
1 teaspoons fines herbes
Salt and pepper to taste
1/2 lb fresh mushrooms, quarterd
18 small white onions, peeled
1/4 c flour
1/4 c butter or margarine

Brown beef cubes on all sides in 1/4 cup hot butter or margarine
in large skillet, or slow-cooker if it has a browning unit. Pour
beef and drippings into slow-cooker. Add carrots, chopped onions,
chopped garlic, beef broth, wine, tomato paste, fines herbes, salt
and pepper, mushrooms, and white onions. Cover pot and set at Low.
Cook for 10 hours. Remove lid and skim excess fat from surface.
Turn heat setting to High. Cover and let bubble. In a bowl, mix
flour and 1/4 cup butter until creamy. Add to stew and sir until
it is well blended and the stew thickens. Season to taste with
salt and pepper. Serve hot with boiled potatoes. Serves 8

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