Beef Bourguignon II

Ingredients

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

Equipment

• bowl
• frying pan
• oven
• casserole dish

Directions

1. In a small bowl, combine the flour, salt and ground black pepper. Coat the beef cubes with this mixture.
2. Melt the butter or margarine in a large skillet over medium high heat.
3. Add the meat and brown well on all sides.
4. Pour this into a 2 quart casserole dish.
5. Return the skillet to the heat and add the onion, carrots and garlic to it.
6. Saute for 5 to 10 minutes, or until onion is tender. add the wine, bay leaf, parsley, thyme, and liquid from the mushrooms.
7. Pour over meat.
8. Bake, covered, at 350 degrees F (175 degrees C) for 2 1/2 hours.
9. Remove cover, add canned onions and mushroom crowns, and bake for 30 more minutes.