Beef Bourguignon

The following amounts yields 10 servings, so I will divide that into two dinners.

2 1/2 lbs. beef for stew
1/4 cup + 3 T. butter, divided
1 T. oil
1 med. onion, coarsely chopped
6 small green onions, chopped
4 carrots, sliced
2 T. flour
2 cloves garlic, mashed
1 14-oz can beef broth
2/3 cup water
2 T. tomato paste
1 whole bay leaf
1/8 t. dried thyme
1 t. salt
2 sprigs parsley, coursely chopped
1 T. Worcestershire sauce
2 cups Burgundy wine (not cooking wine)
1 lb. fresh mushrooms, sliced
salt and pepper to taste

Melt 1/4 cup butter and oil together in heavy skillet.  Brown beef, onion, and carrots slowly, about 15-20 minutes.  Sprinkle mixture with flour and stir to coat. Add garlic and toss briefly.  Stir in broth, water, tomato paste, bay leaf, thyme, salt, parsley, Worcestershire sauce, and wine.  Simmer over very low heat, covered, for 2 hours.  (The liquid should barely bubble while cooking.)  In a separate pan, saute mushrooms in remaining 3 T. butter until tender.  Add to beef mixture.  Season with salt and pepper to taste and simmer, covered, another half hour.  Cool completely and freeze, using freezer bag method. 

To serve:  Thaw beef until slightly slushy.  Place in stockpot and heat on low until simmering.  Serve with French bread for dipping in sauce. 

Source:  Don't Panic More Dinner's in the Freezer

Elizabeth's Notes:  I like to serve over egg noodles or mashed potatoes.