2 to 3 lb. stew meat or chuck roast, cut in sq.
2 to 3 tbsp. oil
Flour (about 3 to 4 tbsp.)
Burgundy wine
2 lg. white onions, cut in wedges
1/2 tsp. thyme
1 lg. bay leaf
Salt and pepper to taste
1/2 lb. fresh mushrooms or 1 lg. can button mushrooms

Heat oil in Dutch oven and brown pieces of meat quickly and at high heat to seal in juices. Remove browned pieces of meat to bowl while you do remaining pieces. Pour out any remaining oil and return meat to Dutch oven.

Sprinkle flour on meat and stir well. When all pieces are well covered, add salt, pepper, thyme and bay leaf. Add equal amounts of water and wine (about 2 cups each) to cover meat. Add the onions and simmer about 1 hour. Remove any scum that forms on top.

More water/wine may need to be added. Add mushrooms and cook in oven 300 degrees for 2 more hours. The "boeuf" is now ready.

Flavor is improved when allowed to blend for a few hours in refrigerator, then reheated just before serving.

Great over mashed potatoes or noodles. This was passed down from my husband's French grandmother.