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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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2 tablespoons vegetable oil
2 pounds boneless beef chuck, cubed into 1 inch pieces
⅓ cup all-purpose flour
½ teaspoon garlic powder
½ teaspoon salt
⅛ teaspoon black pepper
1 ¼ cups Burgundy wine
1 ⅓ cup water
2 tablespoons Kikkoman Light soy sauce
1 tablespoon kitchen bouquet, more if desired
1 bay leaf, optional — remove after cooking stew
2 tablespoons butter
½ pound carrots, trimmed, scraped, cut into ½ inch slices
1 large sweet type onion, peeled, sliced
¾ pound fresh mushrooms, sliced
⅔ cup coarsely chopped fresh parsley
Hot cooked egg noodles
Combine flour, garlic powder, salt, black pepper in a small bowl. Coat beef with flour mixture. Set aside; reserve flour not used. Heat oil in a large roasting pan or Dutch oven that has a lid. Brown beef on all sides over medium high heat. Remove beef from pan. Add any remaining flour to pan. Add equal amount oil to pan if needed. Stir constantly to brown flour. Add wine and next 5 ingredients. Return meat to pan. Bring to a boil. Cover and reduce heat. Simmer about 1 hour and 15 minutes, until very tender and sauce is thickened. Add additional wine or water if more liquid is needed.
Heat 2 Tablespoons butter in a medium saucepan, sauté carrots until soft. Add onions and mushrooms; cover and simmer 8 to 10 minutes — until onions are soft. Remove bay leaf from beef mixture and discard it. Stir in carrots, onions, mushrooms. Stir in parsley; serve over hot cooked egg noodles.