Source: dLife

Beef, burgundy wine, onions, and mushrooms blend into a delicious main dish.

Servings

0.25 cup whole wheat flour
0.25 tsp salt
0.25 tsp black pepper
1.5 lb top round steak, lean , or bottom round, cubed
2 tbsp extra virgin olive oil
0.5 lb Onion, pearl
1 lb fresh mushrooms , quartered
3 medium garlic cloves , minced
3 cup red wine , preferably Burgundy
4 cup fat free unsalted beef broth
0.25 cup tomato paste
1 tsp Cocoa Powder, unsweetened
2 bay leaves
0.25 cup chopped parsley

1 Using a zip top plastic bag, combine the flour, salt and pepper. Add the beef, seal the bag and toss to coat well.
2 Heat 1 tablespoon of the oil in a large saucepan over medium high heat.
3 Working in batches to prevent overcrowding the pan, add the beef and cook, stirring frequently for 5 minutes or until browned. Remove to a plate and repeat with remaining beef.
4 Add the remaining 1 tablespoon oil to the pan. Add the onions, mushrooms and garlic and cook, stirring often, for 10 minutes, or until lightly browned.
5 Add the wine, broth, tomato paste, cocoa powder, bay leaves and beef. Bring to a boil. Reduce the heat to low, cover, and simmer for 2 hours. Remove and discard the bay leaves. Sprinkle with parsley.