Quick Weeknight Beef Burgundy

French Dinner Recipes

1 lb. stew beef cubes 1/4 c. flour salt and pepper to taste 2 cloves garlic, minced 1 Tbsp olive oil 1 1/2 c. frozen pearl onions 1 1/2 c. red wine 1 14-oz. can beef broth 2 small tomatoes, chopped, or 1 c. canned diced tomatoes 1 Tbsp cornstarch (if necessary)

Cut beef into bite-sized pieces if the cubes are too big. Season flour with salt and pepper. Toss beef cubes in flour to coat. In a large skillet, heat olive oil. Add garlic. Saute 2 minutes. Add beef. Cook, stirring occasionally, until browned. Add onions to skillet. Add wine, beef broth, tomatoes. Bring to a boil. Reduce heat, simmer 20 minutes. If the sauce is too thin, then put a little of the broth from the skillet into a small bowl. Add cornstarch and make into a thick paste. Add paste back into skillet and stir to combine. Serve over noodles.

Submitted by Gretchen Grant
Contributed on: Saturday March 25th, 2006 and modified on Sunday June 17th, 2007