Boeuf Bourguignon

• 4 lb. chuck roast, cut into 2-inch cubes
• 2 1/2 c. Burgundy
• 1 Tbsp. butter or margarine
• 30 small boiling onions
• 1 lb. fresh mushrooms
• 3 Tbsp. butter or margarine
• 2 Tbsp. chopped green onions
• 1/4 c. finely diced carrots
• 3 Tbsp. flour
• 1 can beef broth, diluted
• 1 Tbsp. tomato paste
• 1 tsp. dried thyme
• 1 garlic clove, minced
• 2 Tbsp. chopped parsley
• hot, cooked rice

1. Combine beef cubes and wine and marinate for 2 to 3 hours (if time allows).
2. Add favorite spice.
3. Brown onions in bacon grease until clear.
4. Saute mushrooms in 3 tablespoons of butter; set aside.
5. Pat beef cubes dry (reserve wine).
6. Brown in favorite drippings.
7. Put in 5-quart casserole.
8. Saute onions and carrots in skillet.
9. Add flour.
10. Stir in beef broth, wine and tomato paste. Stir in salt, thyme, garlic, pepper and parsley; pour over beef in casserole.
11. Bake at 325u0b0 for 2 1/2 to 3 hours until tender.
12. Add mushroom and onion mixture.
13. Bake an additional 20 minutes. Serve over rice.
14. Makes approximately 8 to 10 servings.

chuck roast, burgundy, butter, boiling onions, fresh mushrooms, butter, green onions, carrots, flour, beef broth, tomato paste, thyme, garlic, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=759514 (may not work)