1 c. Burgundy
1 clove garlic, finely minced
1 bay leaf
2 whole cloves
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. thyme
2 lbs. stewing beef, extra lean, cut into 1 inch cubes
1/4 c. olive oil
2 (10 1/2 oz.) cans beef broth
12 sm. onions, whole
12 fresh mushroom caps
3 lg. carrots, cut into 1 inch slices
Hot cooked rice or hot buttered noodles

Combine Burgundy, garlic, bay leaf, cloves, salt, pepper and thyme. Blend well. Pour over beef in a shallow baking dish; tightly cover and refrigerate overnight.

Drain meat, reserving marinade. Remove cloves and bay leaf and discard. Heat oil in heavy Dutch oven over medium heat, add beef and brown on both sides. Add beef broth and reserved marinade. Bring to a boil. Cover, reduce heat and simmer for one and a half (1 1/2) hours. Add onions, mushrooms and carrots. Cover and cook for an additional thirty (30) minutes.

Serve on a bed of hot rice or noodles. Yield: 6 servings.