Wendy'S Beef Burgundy

• 3 lb. beef shoulder, cut into 1 1/2-inch sq.
• 2 Tbsp. olive oil
• 2 sliced onions
• 2 cloves garlic, minced
• 3 c. mushrooms, cut into quarters
• 1 bay leaf
• 1 tsp. thyme
• dash of Worcestershire sauce
• 1/2 tsp. pepper
• 1/2 (750 ml) bottle Burgundy wine
• 4 1/2 c. water
• 1/2 c. butter
• 1/2 c. flour

1. Brown meat in olive oil (use 5-quart Dutch oven).
2. Add onions and garlic.
3. Cook 5 minutes.
4. Add mushrooms, bay leaf, thyme, Worcestershire sauce and pepper.
5. Add wine and water.
6. Cover and bake at 350u0b0 for 2 to 3 hours or until meat is tender.
7. In bowl, blend flour and butter.
8. Stir into stew mixture.
9. Heat to boiling, then simmer 8 to 10 minutes or until thickened.
10. Makes 8 servings.

beef shoulder, olive oil, onions, garlic, mushrooms, bay leaf, thyme, worcestershire sauce, pepper, wine, water, butter, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=433636 (may not work)