Category: Beef

2 lb Beef,cut into 1" cubes

3 cup Water

12 small White onions

1/4 cup Flour

6 tbsp Olive oil

2 cl Garlic, minced

1 cup Fresh mushrooms

2 cup Burgundy or other good

Red wine

1 cup Beef broth

1 1/2 tsp Thyme leaves

2 tsp Parsley flakes

1 Bay leaf

Salt and pepper to taste

In wok,add water and heat to boiling over high heat.Add onions and blanch 3 minutes;then drain.Discard water and dry wok.Dust beef with flour. Heat oil until it bubbles in the wok.Add 6 to 8 beef cubes at a time and quickly brown on all sides.Remove beef and keep warm.Lightly brown onions and garlic.Return the beef to wok.Add remaining ingredients, cover and simmer over low heat about 1 1/2 hours or until meat is tender.Remove the bay leaf.Serve on toasted buttered bread,noodles or mashed potatoes.Serves 4 to 6.