4 tablespoons flour
3 teaspoons Accent, divided
2 teaspoons salt, divided
1/4 teaspoon fresh ground black pepper
5 pounds boneless beef round
4 tablespoons butter
1 clove garlic, minced
2 carrots, peeled and chopped
1 1/2 cups onions, chopped
2 tablespoons fresh parsley, chopped
2 bay leaves
1/2 teaspoon thyme leaves
2 cups red Burgundy
2 6 oz. cans
1 pound small white boiling onions, peeled
Combine flour, one teaspoon of salt, one teaspoon of Accent and pepper.
Dredge meat in mixture. Melt butter in Dutch oven. Add meat and cook
until browned on both sides. Add chopped onions, parsley , bay leaves,
carrots, Accent, thyme leaves, garlic, mushroom liquid and burgundy.
Cover and simmer 3 to 4 hours. Add whole white onions last 45 minutes.
and mushrooms last 15