Beef Burgundy Stew

Ingredients:

• 2 lbs beef chuck roast, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 onion, diced
• 2 cloves of garlic, minced
• 1 cup red wine
• 1 cup beef broth
• 1 can (14.5 oz) diced tomatoes
• 2 tbsp tomato paste
• 2 tbsp flour
• 1 tsp thyme
• 1 bay leaf
• 1 cup sliced mushrooms
• 1 cup frozen pearl onions
• Salt and pepper to taste

Instructions:

1. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef and brown on all sides, about 5 minutes.
2. Remove the beef from the pot and set aside.
3. Add the onion and garlic to the pot and cook until softened, about 3 minutes.
4. Stir in the red wine, beef broth, diced tomatoes, tomato paste, flour, thyme, and bay leaf. Bring to a simmer.
5. Return the beef to the pot and add the mushrooms and pearl onions. Bring to a simmer and cook for 2-3 hours, or until the beef is tender.
6. Season with salt and pepper to taste before serving.

Optional: Serve over mashed potatoes or egg noodles.