Sm. pot roast or
1 1/2 lbs. beef, cubed
1 lg. white onion, sliced
Red wine to cover
4 tbsp. fat
4 tbsp. flour
1/2 c. hot water
2 beef bouillon cubes
1/2 tsp. garlic puree
1/2 tsp. rosemary
1/2 tsp. ground thyme
Salt and pepper to taste
4 lg. carrots

Marinate the meat overnight in red wine to cover, to which is added to onion. Remove meat from marinade, drain onion rings and ave with the wine. Brown meat in fat. Remove meat. Make a roux by adding the flour to the fat and stirring until it is dark brown. Add onion rings. Cook until soft. Add wine from marinade. Add 1/2 cup hot water in which 2 beef bouillon cubes have been dissolved. (More water may be added if necessary). Season with garlic puree, rosemary, ground thyme, salt and pepper. Put beef back in gravy. Add carrots which have been scraped and cut into chunks. Simmer tightly covered for at least 3 hours or until meat is well cooked. Serve over Sour Cream Noodles.