3 lbs. cubed beef (round steak)
2 tbsp. fat (bacon, butter)
2 (1 lb.) jars pearl onions
12 lg. mushrooms, quartered
1 tsp. tomato paste or catsup
2 tbsp. chopped parsley
1 sm. bay leaf
1/2 tsp. thyme or marjoram
Salt and pepper
1 pkg. beef bouillon
3 tbsp. flour
1 c. beef consomme
1 c. red or burgundy wine

Brown beef quickly in hot fat and transfer to medium covered casserole. Set aside. Saute mushrooms and onions until lightly browned. Add remaining ingredients and stir until boiling (without meat). Pour over beef in casserole and cover. Cook in 250 degree oven for 3 hours. Serve over rice or noodles. Serves 8.