Ingredients
2-2/3 cups dry red wine, divided1 small onion, sliced2 sprigs fresh parsley, stems removed4-1/2 teaspoons canola oil1 garlic clove, crushed1 bay leaf1/8 teaspoon white pepperDash dried thyme1 beef sirloin tip roast (2 pounds), cut into 1-inch cubes2 tablespoons all-purpose flour3 tablespoons butter, divided1/2 cup condensed beef consomme, undiluted6 cups water20 pearl onions1 cup sliced fresh mushroomsHot cooked noodles
Preparation
In a small bowl, combine 1-1/3 cups wine, onion, parsley, oil, garlic, bay leaf, pepper and thyme. Pour half in a large resealable plastic bag; add the beef. Seal and turn to coat; refrigerate for 4 hours or overnight, turning bag occasionally. Cover and refrigerate remaining marinade.
Drain marinade from beef; pat meat dry with paper towels. Coat beef with flour.
In a Dutch oven over medium-high heat, brown meat in 2 tablespoons butter on all sides. Stir in consomme and reserved marinade. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender.
In a large saucepan, bring water to a boil. Add pearl onions; boil for 3 minutes. Drain and rinse in cold water; peel. In a skillet, saute mushrooms and pearl onions in remaining butter until tender. Add to beef mixture. Simmer, uncovered, for 10 minutes. Thicken if desired. Serve with noodles.
