3 lb. lean chuck, cut into 2 inch cubes
1/4 c. vegetable oil
3 c. dry red wine
3 c. beef bouillon
1 tbsp. tomato paste
2 cloves garlic, crushed
1/2 tsp. thyme
1 bay leaf
1/2 tsp. salt
1 lb. mushrooms
1 tbsp. butter
1 tbsp. vegetable oil
4 tbsp. flour
3 tbsp. butter
1 (10 oz.) jar white onions

Heat oil in skillet over medium flame until hot. Add meat and brown well. Remove meat and place in deep heavy pot roast pan with lid. Add wine to skillet. Skim off all congealed fat which forms; heat. Pour wine mixture over meat; add beef bouillon. Stir in tomato paste. Place crushed garlic cloves, thyme, and bay leaf in a cheesecloth bag and add to meat mixture. Place on a regular top burner and simmer for 15 minutes.

Cover and bake in a preheated 325 degree gas oven for 3 hours. Clean and cut mushrooms. Saute in butter and oil; set aside. Remove meat from roasting pan and set aside. Discard herb bag. Place roasting pan over a medium flame. Gradually stir in flour and butter; simmer for 10 minutes. Add beef, sauteed mushrooms, and onions; heat. Serve over rice. Serves 8.