3 lbs. stewing beef (I use round steak cut in pieces)
Vegetable oil to brown beef
3 c. burgundy or dry red wine
2 c. beef broth (canned or your own beef stock)
2 tbsp. tomato paste
3 cloves garlic, crushed
1/2 tsp. thyme
1 bay leaf
Salt to taste
1 lb. mushrooms, browned in butter
2 or 3 onions, peeled, chopped & brown in butter
Roux of 1/2 c. flour browned in 1/2 c. butter

Brown beef in oil on all sides. Place in large casserole. Add the wine or burgundy and soup stock. Add tomato paste, garlic, thyme, bay leaf and a little salt. Bake casserole in 350 degree oven for 2 or 3 hours. (You can also cook this in a heavy kettle on top of stove.)

When beef is tender, add onions and mushrooms. Let all cook together for 20 or 25 minutes. Then thicken with roux. (I serve this with noodles and a tossed salad.)