Beef Bourguignon II

"Hearty, tender beef in a sumptuous red wine sauce. This is an easy and tasty dish. Definitely not the normal casserole."

INGREDIENTS
* 1/4 cup all-purpose flour
* 1 teaspoon salt
* 1/2 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
* 1/2 teaspoon dried thyme
* 1 (6 ounce) can sliced mushrooms
* 1 (16 ounce) can canned onions

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DIRECTIONS

1. In a small bowl, combine the flour, salt and ground black pepper. Coat the beef cubes with this mixture.
2. 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.
3. 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.
4. 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.