1/4 c. olive oil
3 1/2 - 4 lbs. lean stew meat
1/4 c. sweet (dry okay) vermouth or sherry
1/4 c. butter
24 sm. canned onions
1 lb. fresh mushrooms
3 cloves garlic, minced
2 tbsp. tomato paste
1/4 c. soy sauce
6 tbsp. flour
2 cans beef broth
1/2 c. burgundy
2 bay leaves
1/2 tsp. thyme
Salt & pepper

Preheat oven to 275 degrees (crock pot on simmer). Heat oil and brown beef. Transfer to oven proof casserole, sprinkle with vermouth. Melt butter in skillet, add onions, mushrooms and garlic; brown. Transfer to casserole with slotted spoon. For sauce, add tomato paste, soy sauce and flour to pan drippings in skillet. Slowly add broth, cook over low heat, stirring often. Add 1/2 cup wine; when sauce comes to boil, add salt and pepper to taste; do not over salt. Pour sauce over beef, add bay leaves and thyme. Cover and bake 3 to 4 hours. Prepare a day ahead, refrigerate and skim off fat. Reheat slowly 1 hour. Doubles easily and freezes well. Serves 8.