3 lb. boneless beef chuck, cut into 1 inch cubes
1/4 c. butter
2 onions, sliced
2 cloves garlic, chopped
1/4 c. flour
1 can (10 oz.) beef broth
1 c. dry red wine
1/4 c. tomato paste
1 tsp. thyme
1 can small white onions
6 oz. fresh or canned mushrooms

Brown beef in butter - remove from pan. Cook onions and garlic in drippings until limp. Blend in flour. Add broth, wine, tomato paste and thyme. Stir until sauce come to a boil and thickens.

Stir in onions and mushrooms. Add beef and simmer until tender approximately 2 hours. Serve over noodles. Serves 6 people.