3 tbsp. salad oil
2 lb. lean beef cubes
2 tbsp. flour
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. thyme
1 c. undiluted beef broth
1 c. Burgundy wine (if using cooking wine, omit 1 tsp. salt)
1 (3 oz.) can button mushrooms
1 sm can whole white] onions
Steamed rice or buttered noodles

Heat oil in skillet and brown meat on all sides. While meat is browning, heat oven to 325 degrees. When meat is browned, stir in flour, salt, pepper and thyme. Mix well with meat, scraping bottom of pan. Place everything in a 3 quart casserole. Mix beef broth and wine and pour over meat. Place covered casserole in oven and bake for 2 hours. Add drained mushrooms and onions and bake for an additional 1/2 hour or until meat is fork tender. Serve over rice or noodles. Serves 4.