Cat’s Beef and Mushrooms

Start with a pan and a large Dutch oven.

Slice the beef into cubes and season with salt and pepper. Place flour in a gallon-sized Ziploc bag and add the meat. Shake well to coat. Add two tablespoons of oil to the Dutch oven and heat. Add the floured beef to the Dutch oven.

In the pan, add the butter and melt. Add the mushrooms, onions, and garlic to the butter and saute until soft. By this time, your beef should be browned. Pour about 1/3 cup of the wine into the pan to deglaze, and then add the mushroom mixture to the Dutch oven with the beef. Cover with the 2 cups of beef stock and the remainder of the red wine. Bring to a boil, stirring occasionally and then lower heat to a simmer. Cover and let simmer, stirring occasionally, for about two hours.

Serve over noodles or rice. Salt and pepper more for taste, if necessary.