3 lb. lean beef chuck, cut in 1 1/2 inch cubes
1 1/2 c. burgundy wine
2 tbsp. salad oil
2 tsp. salt
1 tsp. pepper
1 bay leaf
1 tsp. thyme
Flour
1/4 c. butter
1 lg. onion, chopped
2 carrots, sliced
2 (4 oz.) can sliced mushrooms, drained
2 (10 3/4 oz.) cans beef gravy

Marinate beef 2 hours in a mixture of the wine, salad oil, salt, pepper, bay leaf and thyme. Remove meat from marinade (reserve marinade) and pat meat dry with paper towels. Put some flour in plastic bag and shake meat cubes until they are coated.

In a heavy skillet, melt the butter. Brown meat on all sides. Remove meat from pan and place in 9 x 13 pan. Add chopped onions, carrots and mushrooms. Mix marinade with beef gravy. Pour over meat and vegetables. Cover pan and bake at 350 degrees for 3 to 3 1/2 hours until meat is tender. Freeze or serve over pasta or mashed potatoes. 6 to 8 servings.