Nadine'S Mock Beef Burgundy

• 2 lb. lean beef stew meat, cut into 1-inch pieces
• 1/3 c. all-purpose flour
• 1/2 tsp. salt
• 1/2 tsp. dried thyme leaves, crushed
• 1/4 tsp. pepper
• 3 carrots, cut up
• 1 c. chopped onion
• 1/2 c. boiling water (little more)
• 2 beef bouillon cubes
• 1 Tbsp. dry vegetable flakes
• 1 c. cranberry juice
• 1/2 large bay leaf
• hot, cooked rice

1. Begin about 3 1/2 hours before serving time.
2. Brown meat in little shortening in Dutch oven.
3. Sprinkle with flour, salt, thyme and pepper.
4. Toss to coat meat.
5. Add onion.
6. In a small bowl, stir water and beef bouillon cubes until dissolved.
7. Pour into pot.
8. Add vegetable flakes, cranberry juice and bay leaf.
9. Cover and cook on low heat until meat is tender.
10. Remove bay leaf.
11. May serve with cooked rice.
12. Serves 5.

lean beef stew meat, allpurpose, salt, thyme, pepper, carrots, onion, boiling water, vegetable flakes, cranberry juice, bay leaf

Taken from www.cookbooks.com/Recipe-Details.aspx?id=368012 (may not work)