2 lb. beef chuck
2 tbsp. salad oil
1 medium onion, sliced
1 bay leaf
1/2 tsp. dried thyme
1 c. Burgundy
1/4 c. water
1 beef bouillon cube
1/2 tsp. salt
1/4 tsp. pepper

Cut beef into 2-inch cubes and brown in salad oil in skillet. Place in casserole dish. Combine remaining ingredients in a saucepan and bring to a boil; pour over beef. Cover, and bake at 325°F for 1 1/2 hours.

Yields 4 servings.