2 lbs. boneless chuck or rump of beef
1/3 c. flour
3 1/2 tsp. salt
2 tbsp. shortening
2 c. boiling water
1 c. dry red wine (Zinfandel or Burgundy)
1 tsp. fresh lemon juice
1 bay leaf
6 whole black peppers
4 whole cloves
20 sm. white onions, peeled
6 med. carrots, peeled and quartered
1/4 lb. fresh snap beans, cut into 1 inch pieces
1/2 tsp. instant minced garlic
3 tbsp. flour
1/4 c. Sauterne
1/4 c. Burgundy
3 c. fluffy mashed potatoes

Trim off and discard fat from meat. Cut beef into 1 inch cubes. Mix the flour and salt with the meat. Brown in shortening on all sides in a heavy pan. Add the next six ingredients. Cover and cook slowly two hours or until meat is almost tender. Add vegetables and garlic. Cover and cook thirty minutes or until vegetables are tender.

Blend the 3 tablespoons flour with Sauterne until smooth; add to mixture along with 1/4 cup Burgundy. Mix well and cook 1-2 minutes.

Serve with mashed potatoes or if desired, pour stew into a 2 quart casserole. Make a border around the edge of the casserole with mashed potatoes. Brush top with a little milk. Place in a very hot oven (500) to brown, about 10 minutes. (8 servings.)