1/2 bay leaf
1/8 tsp. garlic powder
2 1/2 c. burgundy wine
1 1/2 c. water
1 (8 oz.) can small onions
1 pkg. onion soup mix
1/4 c. oil
1/8 tsp. thyme
3 tbsp. flour
3 tbsp. sirloin or chuck
1 (4 oz.) can mushrooms
5 carrots, cut 1 inch chunks

Cut beef in 1 1/2 inch cubes, combine 2 cups burgundy, garlic powder, thyme, and bay leaf. Pour over beef and allow to stand 2 hours or longer. Drain, saving marinade. Dry beef cubes on paper towels.

Heat oil in heavy skillet. Add beef and brown slowly on all sides. Remove beef to casserole. Stir flour into oil remaining in skillet and burgundy marinade, onion soup mix, and water.

Cook and stir until boils thoroughly. Pour over beef, cover and bake at 300 degrees for 2 hours, or until beef is very tender. Meanwhile, cook carrots in small amount of boiling salted water. Drain onions and mushrooms. Add vegetables and remaining 1/2 cup burgundy to beef. Bake 15 minutes longer, to heat vegetables thoroughly.