Recipe: Beef Burgundy

This recipe is from Beverly Wood in San Antonio.
Hope it's what you want.

Beef Burgundy
Serves 4

2lbs. sirloin steak
2T butter
1 can beef broth
salt and ground pepper
1 bay leaf
1c burgundy wine
2T chopped parsley
1/2c chopped onion

Cut sirloin into 1-inch cubes. Melt butter in a Dutch oven. When sizzling, brown meat on all sides. Add remaining ingredients and bring to a boil. Reduce heat and simmer for 45 minutes to 1 hour, covered.
For the last 15 minutes, uncover, stirring several times. If juice is too thin, increase heat and allow excess moisture to evaporate. Remove bay leaf and serve over rice or medium sized noodles.

(Remember, if you would not drink the wine, do not use in your cooking.)