2 1/2 lb. boneless chuck or rump
Flour
3 tbsp. olive oil or salad oil or shortening
1 clove garlic, finely chopped
1 3/4 c. burgundy (wine)
Hot water
1 sm. bay leaf
1 1/2 tsp. salt
3 stalks parsley
1/2 c. coarsely chopped onion
1 tbsp. tomato paste
1/4 tsp. ground black pepper
18 med. sized mushroom caps
2 tbsp. butter

Cut beef into large cubes and roll them in flour. Brown on all sides in hot oil or shortening. Add garlic and fry with the meat 1 minute. Turn into a 2 quart casserole. Add wine and enough hot water to cover the meat, along with bay leaf, salt and parsley. Cover and cook in a preheated slow oven (325 degrees) 2 hours.

Brown onions and add it to the meat and cook 1/2 hour or until meat is tender. Add tomato paste and black pepper. Stir until blended. Cook for another 10 minutes. Cook mushroom caps in butter and arrange over top of casserole. Serve hot.