BEEF BOURGUIGNON

Who doesn't like a good stew? You can cut this down for a smaller crowd. Ingredients don't have to be exact. Some like it better on rice...easier to keep warm for a crowd. 

1 cup flour (approx)

3 lbs stew meat, 1" pieces

Spike Seasoning

1 lb baby Carrots

1 lb mushrooms, small

1 sm Onion, diced

2 cups Burgundy

10 oz can Beef Broth

Fresh Garlic

2 14oz bags frozen baby onions

Sprinkle stew meat with the spike. Dredge in flour. Heat some oil in a heavy oven proof pan with a lid. Brown the meat on all sides. Remove from pan. Adding more oil as needed, and spike seasoning if desired, sauté mushrooms and carrots separately, removing when slightly brown. Put onion in remaining oil and cook until tender. Add remaining flour and stir. Pour some wine or broth in the pan and stir to loosen all the bits on the bottom. Will start to thicken. Pour remain wine or broth in pan. Cover with lid.

Put in preheated oven at 400* for 30 minutes. Reduce heat to 300*. Cook another 2 hour. Add whole onions the last hour. Serve over boiled potatoes or buttered noodles. Serves 10-12.

OPTION: Add 2 lbs small potatoes and cook the last hour, until tender. You then have a great stew.

Recipe for about 40

3 lbs mushrooms

3 lbs baby carrotts

2 med onions

10 lbs stew meat

10 lbs baby potatoes

Fresh garlic

1 c flour

Spike Seasoning

7 c burgundy

3  cans beef broth

5  pkgs frozen onions

Because I am generally making this for 24+ people, I sauté everything in a heavy skillet and put in a Nesco roaster as they are browned.Turn roaster on high to get things started. Reduce to med-low. Cooking time doubles when the roaster is full.

Rachael Minton's mother, Jeri, gave this to me for a Renaissance wedding ceremony for Edith Schwirian's daughter (I think she is a Rachael also). 1996