3 lbs. stew beef
1 2/3 c. burgundy wine
1 1/2 lb. fresh mushrooms
4 lg. onions
3 tbsp. butter
Garlic salt or 1 clove
1 1/2 tsp. nutmeg
1 1/2 tbsp. Worcestershire sauce
Salt and pepper
Can beef gravy

Brown meat in heavy pan in butter; remove to casserole. Saute onions, then mushrooms. Add to meat; add seasonings. Pour wine into pan. Heat, then add to casserole. Cover and cook in 200 degree oven at least 4 hours. If necessary, add water during cooking. Add gravy after cooking is completed. Can be made day ahead, then reheated - improves flavor.