3 lbs. beef chuck cut into 1 inch cubes
3 tbsp. of flour
1 c. mushroom caps
1 c. small onions
1/2 c. cooking oil
2 c. dry red burgundy wine
1 c. beef stock
1 tsp. thyme
Salt and pepper

Brown meat in cooking oil over hot fire meat must be well browned. Reduce heat to low and add flour stirring often for 5 minutes. To prevent burning. In another pan bring wine, beef stock and thyme to a boil. Pour over meat add onions, mushrooms, salt and pepper to taste and simmer 1 1/2 hours. Serves 5 to 6.