Never-Fail Beef Bourguignon

• 3 lb. lean beef, cubed
• 2 medium onions, sliced
• 2 Tbsp. flour
• 6 Tbsp. butter
• 4 bay leaves
• 1 lb. fresh mushrooms, sliced
• 2 cloves garlic, crushed
• 20 small onions, peeled
• 3 to 4 (12 oz.) bottles red cooking wine
• 1 tsp. thyme
• salt and pepper
• 1 Tbsp. parsley

1. Roll beef cubes in flour.
2. Brown beef, sliced onions and garlic in butter.
3. Transfer all to a large Dutch oven.
4. Add bay leaves, thyme, parsley, salt and pepper.
5. Pour enough wine over meat to cover.
6. Simmer 2 1/2 hours.
7. Add whole onions and cook to tender.
8. Add mushrooms the last 15 minutes.
9. If sauce needs thickening, add flour and water to mixture.
10. Serve over rice or noodles.

lean beef, onions, flour, butter, bay leaves, fresh mushrooms, garlic, onions, bottles red cooking wine, thyme, salt, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1064765 (may not work)