3 lb. stew beef
3 tbsp. vegetable oil
3/4 c. beef bouillon soup
1 tbsp. tomato paste
2 cloves garlic, minced
1/2 med. onion, chopped
1 med. bell pepper, chopped
1/2 lb. fresh mushrooms, sliced
2 tbsp. Worcestershire sauce
1/2 tsp. thyme
3/4 c. Burgundy wine
Salt and pepper to taste
2 tbsp. cornstarch
1/3 c. bouillon
2 tbsp. butter

Saute meat, onion, bell pepper and mushrooms in vegetable oil. Transfer to baking dish. Deglaze skillet with a little wine. Pour over meat. Add 3/4 cup bouillon, tomato paste, garlic, Worcestershire sauce, thyme and wine. Bake covered at 300 degrees for 1-3 hours, depending on meat used, or until fork tender. Extra wine or bouillon may be added during cooking.

Remove from oven. Skim off any fat. Drain off gravy into saucepan. Combine cornstarch and 1/3 cup bouillon to form a paste. Add to saucepan. Stir until gravy thickens. Serve over rice or noodles. 6-8 servings.