|All purpose flour||1⁄2 Cup (8 tbs)|
|Beef round steak||1 1⁄2 Pound, cut into 1 inch pieces|
|Oil||5 Tablespoon (Divided)|
|Water||1 1⁄2 Cup (24 tbs)|
|Burgundy wine||1 Cup (16 tbs)|
|Onion||1 Medium, thinly sliced|
|Snipped fresh parsley||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), halved|
|Instant beef bouillon granules||1 1⁄2 Teaspoon|
|Dried thyme leaves||1 Teaspoon|
|Fresh mushroom||8 Ounce, sliced|
|Sliced almonds||1⁄4 Cup (4 tbs)|
|Hot cooked rice/Noodles||2 Cup (32 tbs) (As Desired)|
Mix flour, salt and pepper in large plastic food storage bag.
Shake to coat.
Heat 4 tablespoons Oil in Dutch oven.
Add beef and any remaining flour mixture.
Brown over medium-high heat.
Stir in water, wine, onion, parsley, garlic, bay leaves, bouillon granules and thyme.
Heat to boiling.
Simmer 1 1/2 to 2 hours, or until beef is tender, stirring occasionally.
Stir in mushrooms; re-cover.
Simmer 20 to 30 minutes longer, or until mushrooms are tender.
Remove and discard garlic cloves and bay leaves.
Meanwhile, heat remaining 1 tablespoon Oil in small skillet.
Cook over moderate heat, stirring constantly, until almonds are lightly browned.
Stir into beef mixture just before serving.