Beef Bourguignon II

Ingredients

• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 pounds cubed stew meat
• 4 tablespoons butter
• 1 onion, chopped
• 2 carrots, chopped
• 1 clove garlic, minced
• 2 cups red wine
• 1 bay leaf
• 3 tablespoons chopped fresh parsley
• 1/2 teaspoon dried thyme
• 1 (6 ounce) can sliced mushrooms
• 1 (16 ounce) can canned onions

Directions

In a small bowl, combine the flour, salt and ground black pepper. Coat the beef cubes with this mixture.

Melt the butter or margarine in a large skillet over medium high heat. Add the meat and brown well on all sides. Pour this into a 2 quart casserole dish.

Return the skillet to the heat and add the onion, carrots and garlic to it. Saute for 5 to 10 minutes, or until onion is tender. add the wine, bay leaf, parsley, thyme, and liquid from the mushrooms. Pour over meat.

Bake, covered, at 350 degrees F (175 degrees C) for 2 1/2 hours. Remove cover, add canned onions and mushroom crowns, and bake for 30 more minutes.