Braised Beef

Ingredients

1 and 1/2 lbs Beef, cut into large chunks
1/4 cup flour, divided
2 tablespoons cooking oil
4 beef flavor boullion cubes dissolved in 2 cups water
1 large onion, coarsely chopped (1 cup)
1 cup dry red wine (Merlot or Cabernet)
1/2 cup Barbecue Sauce
1 tablespoon GREY POUPON Dijon Mustard

Directions

Pre-heat oven to 300 degrees. Sprinkle meat lightly with salt and black pepper. Lightly coat meat with about two tablespoons flour.

Heat a large oven proof pan or Dutch Oven on stove top burner on medium heat. Add oil and meat. Cook about 5 minutes on each side or until brown. While meat is browning, mix remaining flour with 1/4 cup of the Boouillon broth. Set aside.

After meat is browned, remove from pan and set aside. Add onions to pan and cook about five minutes or until onions start to brown. Gradually add wine, stirring constantly to scrape up any browned bits from bottom of pan. Reduce heat to low and simmer a few minutes to cook off alcohol. Stir in remaining Bouillon broth and return to boil. Stir in Barbecue sauce, mustard and reserved flour paste until well blended. Bring to a boil stirring frequently. Add meat back to pan. Remove from heat, cover with lid and place in oven. Bake 2 hours or until meat is tender.


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