Beef Burgundy

A hearty meal in itself.

Ingredients

1/2 lb stew meat cut into 1 inch cubes
1/2 onion, chopped
4 black peppercorns, crushed
7 carrots, sliced
1 clove garlic, chopped
pinch dried thyme
1/2 cup button mushrooms, sliced
4 oz flat egg noodles
1 TBL fresh parsley, chopped
2 cups burgundy wine
1 TBL corn oil (or light olive oil)

Directions

On medium-high heat sear meat in 1 TBL oil until brown on all sides. Lower heat to medium. Add garlic, onion, mushrooms, and carrots. Cook until carrots are tender, about 5 minutes.
Add parsley, peppercorns, thyme, and burgundy wine. Cook until bubbling. Lower heat to simmer and cover. Cook 3 hours stirring every 1/2 hour so food does not stick to the bottom of the pan.
Cook noodles. Spoon beef burgundy on hot noodles.

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