2 lbs. lean stew meat
2 tbsp. butter
2 tbsp. sherry wine
1 box fresh mushrooms
1 clove garlic
1/4 c. tomato sauce
3 tbsp. flour
1 c. beef bouillon
1 c. dry red wine (burgundy)
1 tbsp. salt
1/4 tsp. pepper
1 bay leaf

Cut beef into 2" cubes, add to hot butter in pan. Brown on all sides. Stir in sherry wine. Remove meat. Add mushrooms and minced garlic, cook for 1 minute. Stir in tomato sauce and flour to make a smooth paste. Add stock slowly while stirring. Bring mixture to a boil. Add 1/2 cup wine, seasonings, bay leaf and beef. Cook over low heat about 2 hours or until meat is tender. Add remaining wine while cooking. Serve over rice.