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This is beef à la bourguignonne (in the manner of Burgundy, a region in France) — tender morsels of beef swimming in an aromatic wine broth, accompanied by fresh mushrooms and onions.

Beef Burgundy

1 tablespoon vegetable oil
2 pounds round steak, cubed
2 onions, sliced
1/2 pound mushroom, thickly sliced
1 1/2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup red wine
1/2 cup beef broth

1. Add oil to a heated heavy skillet and sauté round steak, stirring constantly, until browned, about 10 minutes. Remove beef and set aside.
2. To the same skillet, add onions and mushrooms; sauté until onions are fragrant and translucent, 5 to 7 minutes. Remove and set aside. Return beef to skillet; sprinkle with flour, salt, and pepper. Stir in red wine and beef broth; bring to a boil.
3. Cover, reduce the heat, and simmer for 1 hour and 15 minutes, or until tender. Add the onion/mushroom mixture and cook until heated thoroughly, another 5 minutes.

Makes 8 servings.