2 tbsp. olive oil
2 lbs. boneless beef chuck, cut in 2 inch cubes
1 med. sized onion, thinly sliced
1 bay leaf
1/2 tsp. dried thyme
1 c. burgundy wine
1 c. water
Salt
Pepper

Heat oven to 350 degrees. Heat oil in large skillet. Add meat and cook over medium heat until browned. Remove meat to 2 quart casserole. Add onions to skillet, cook about 5 minutes until tender. Add bay leaf, thyme, burgundy wine, water, salt and pepper to skillet. Bring to boil and stir to loosen meat particles. Pour over meat in casserole. Cover and bake about 1 1/2 hours until meat is very tender. If necessary, add a little more water, during baking to keep meat from sticking. Serves 4.

Fairless Hills Lodge #2023