3 tbsp. salad oil
2 lbs. lean beef chuck, cubed
2 tbsp. flour
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. thyme
1 c. undiluted beef broth
1 c. burgundy
3 oz. can mushrooms
1 sm. can or jar onions

Heat oil in skillet and brown meat on all sides. While it browns, preheat oven to 325 degrees. When meat is browned, stir in seasonings and mix well, scraping bottom of skillet. Put everything in 3 quart casserole. Mix broth and wine; pour over meat and bake 2 1/2 hours. May be cooled and refrigerated at this point. Before serving, add drained mushrooms and onions; stir. Cover and continue baking 35 minutes or more.