1 lb. beef chunks, stewing or chuck
1 lg. onion sliced
1/4 pt. sliced mushrooms
1 clove garlic, sliced
1 can bouillon soup
1 c. good grade burgundy
3 tbsp. butter
1 can sm. onions
3 sliced carrots
3 bay leaves
3 tbsp. flour
7 to 8 shakes of thyme

Brown meat in butter, remove meat and saute onion and garlic. Arrange meat in casserole, cover with sliced onions, garlic, small onions, mushrooms, carrots and bay leaf. Make sauce in pan over low heat from flour, butter, soup, thyme and burgundy. Pour over meat mixture. Bake 3 hours at 350 degrees. Cover casserole first 90 minutes. Turn mixture frequently. Can be baked longer at a lower temperature. Serve with noodles or wild rice.