Well the recipe with Greatgrandma came out well (mentioned below). We had this once for a church supper and it was wonderful tonight:
three pounds of lean boneless beef, cut in 1 inch cubes (can use stew meat -but cut
out the worst fat)
3-4 Tbsp olive oil
1 cup burgandy
1 bay leaf
1/2 tsp thyme
1 clove garlic, minced
1/4 tsp salt (maybe less depending on broth you use)
1-2 Tbsp tomato paste
2 cups beef broth (swansons lower salt kind)
2 tbs flour (or 4 of cornstarch for gluten free)
4 Tbsp butter
1 pound mushrooms, fresh, and sliced however you like
2 Tbs veg oil or olive
1 16 ounce jar whole small oinions
In a skillet, brown beef cubes in oil. Transfer to a Dutch oven (I used my iron one-great!). Pour wine into skillet. Scrape up brown bits and pour over beef. Add all seasonings--and the garlic, tomato paste and broth to meat. Cover and bring to a boil. Transfer to oven. Bake at 325 or 315 degrees for 2 or 3 hours. discard bay leaf.Add onions. Make a roux of flour and 2 tab of butter. Stir into dutch oven. Saute mushrooms in 2 tab of butter and oil. Add to dutch oven . Mix well. When thickened serve over rice. Serves 6-8.
What we did--we cooked it in the oven for two hours and it was so tender; then we transferred it to Grams crockpot for another hour or so on low cause we wanted to use the oven---we added the roux, onions and mushrooms the last 20 minutes and it was fantastic. So very tender and flavorful--we added a bit more burgandy for more flavor (Hey--the alcohol all cooks off!) oh--and the first hour we cooked at 325 and then lowered it to around 305 for the second hour and fifteen minutes.
Next week we will probably try a chicken dish we saw on the cooking network.