¼ cup flour
1 teaspoon salt
½ teaspoon freshly ground black pepper
2 pounds beef stew meat, cut in 2-inch cubes
¼ cup butter or margarine
1 medium onion, chopped
2 medium carrots, chopped
1 garlic clove, minced
2 cups dry red wine
1 can (6 ounces) mushroom crowns, drained, reserving liquid
1 bay leaf
3 tablespoons snipped parsley
½ teaspoon thyme
1 can (16 ounces) onions, drained
1. Combine flour, salt, and pepper; coat beef cubes.
2. Brown beef in butter in a skillet. Pour into a 2-quart casserole.
3. Add onion, carrots, and garlic to skillet. Cook until tender but not brown. Add wine, liquid from mushrooms, bay leaf, parsley, and thyme. Pour over meat.
4. Bake, covered, at 350°F 2½ hours. Remove cover. Add onions and mushroom crowns. Bake an additional 30 minutes, or until meat is tender.
8 SERVINGS