Fuss-free Burgundy Beef

My mother entertained a lot. Friends and family were always clamoring for a seat at her table. Simple weeknight dinners often included a new face or two.

As good a cook as she was, her meals were rarely fussy. I have no doubt she could whip up a Chateaubriand or a Boeuf Bourguignon if she wanted, but she didn't.

To her, it was the end result that mattered. Not the process, or the degree of skill involved. It was the look on someone's face when that fork hit the tongue.

A true Boeuf Bourguignon requires almost twice as many ingredients as called for in this recipe.

And it may taste amazing (what with all that bacon, brandy and hours of simmering), but this super simple knock-off is pretty darn good. In fact, the resulting broth is so tasty, I wouldn't blame you if you poured it into a glass and drank it.

Give this a try on the next cool, rainy day. I'm sure you won't be disappointed.

Burgundy Beef

Makes six

servings

2 pounds beef tenderloin tips

cup flour

cup cooking oil

1/2 teaspoon salt

1 clove garlic, minced

2 cups sliced mushrooms

1 cup chopped onion

1/2 cup green pepper, chopped

1 cup sliced carrots

cup burgundy wine

1/2 cup beef broth

Coat meat with flour, using all of it. In a large, heavy pot, brown meat one-third at a time in hot oil. Return all the meat to the pot. Add remaining ingredients. Bring to a boil, cover.

Reduce heat and simmer until the meat is tender, about an hour.

Serve with egg noodles or steamed rice.

For more Comfort & Joy recipes, visit http://www.tnonline.com/lifestyle/comfort-and-joy