2 lb. veal or beef stew meat, cubed
2 tbsp. flour
2 tbsp. butter
2 tbsp. olive oil
1 tsp. salt
1/4 tsp. pepper
2 c. beef consomme
1 c. burgundy wine
1 med. onion, chopped
1 carrot, sliced
1 clove garlic, minced
1 bay leaf
1/4 tsp. thyme
1 jar small whole onions
1 can sliced mushrooms
1 tbsp. snipped parsley

Toss the meat in flour, salt, and pepper; brown in fat. Add consomme, wine, onion, carrot, garlic, bay leaf, and thyme. Simmer 2.5 to 3 hours (for beef, less for veal) until meat is tender. Add parsley, onions, and mushrooms just before serving and simmer until hot.

If more liquid is needed during cooking, add consomme and wine in proportions of 2 parts consomme to 1 part wine. Serves 4-6.