1 lb. chuck or round of beef, cut in 2" cubes
1/2 c. red wine
1 sm. carrot, sliced
1 sm. onion, sliced
4 sprigs parsley
1 clove garlic, minced
2 tbsp. salad oil
1 sm. bay leaf
1/8 tsp. thyme
1/2 tsp. salt
1/4 tsp. pepper
2 tbsp. butter
2 tbsp. flour
2 c. beef broth (2 bouillon cubes or 2 c. water)
1/2 c. fresh sliced mushrooms

1. In deep bowl, combine wine vinegar, carrot, onion, parsley, garlic, oil and seasonings. Add beef cubes and marinate for 24 hours, turning meat occasionally.

2. Remove meat and drain well on paper toweling. Strain marinade and set aside.

3. Heat butter in large skillet on medium flame or at 325 degrees.

4. Add well drained meat cubes and brown well on all sides.

5. Add flour, cook and stir until flour is browned.

6. Stir in broth and reserved marinade (liquid only).

7. Cover and bring to a boil.

8. Turn to simmer or lower temperature to 190 degrees and simmer, covered for 2 hours.

9. Add mushrooms, cover and simmer 10 minutes longer.

10. Serve over noodles. Serves 3 to 4.