Beef Burgundy

2 Tbs. flour

1/2 tsp salt

1/2 tsp. ground pepper

3/4 lb. well-trimmed bottom round of beef (or similar) cut into bite size cubes

2 tsp olive oil or bacon fat (oil for lo-cal)

1 1/2 cups frozen baby pearl onions

6 cloves garlic, peeled and halved

3 carrots, cut into bite sized pieces

3/4 lb. small mushrooms

1 cup red wine

2/3 cup beef broth

2 Tbs. tomato paste

3 strips orange zest (I used a tbs of dried orange peel)

1 bay leaf

1/2 tsp dried thyme

1 zucchini, halved and sliced

1/4 cup chopped parsley

* I like to add a half bag of those cute little baby red potatoes to mine.  If you add the potatoes as well...double the beef broth.

1. Dredge beef in a mixture of the flour, salt and pepper.

2. In a dutch oven, heat oil. Add beef and cook till brown. Remove and drain.

3. Add the onions and garlic...saute 2 min. Add carrots and mushrooms and potatoes*. Cook a few minutes, stirring frequently. Add remaining ingreds. (except zucchini) and bring to a boil. Reduce heat to simmer. Simmer 15-20 min. then add the zucchini and simmer till squash is done. Discard orange zest and bay leaves and serve.