Beef Bourguignon II

¼ cup all-purpose flour

1 teaspoon salt

½ teaspoon ground black pepper

2 pounds cubed stew meat

4 tablespoons butter

1 onion, chopped

2 carrots, chopped

1 clove garlic, minced

2 cups red wine

1 bay leaf

3 tablespoons chopped fresh parsley

½ teaspoon dried thyme

1 (6 ounce) can sliced mushrooms

1 (16 ounce) can canned onions

In a small bowl, combine the flour, salt and ground black pepper. Coat the beef cubes with this mixture.

Melt the butter or margarine in a large skillet over medium high heat. Add the meat and brown well on all sides. Pour this into a 2 quart casserole dish.

Return the skillet to the heat and add the onion, carrots and garlic to it. Saute for 5 to 10 minutes, or until onion is tender. add the wine, bay leaf, parsley, thyme, and liquid from the mushrooms. Pour over meat.

Bake, covered, at 350 degrees F (175 degrees C) for 2 1/2 hours. Remove cover, add canned onions and mushroom crowns, and bake for 30 more minutes.