1/3

C

butter

3/4

lb.

small mushrooms

18

small

onions, peeled

3

lbs.

lean boneless beef, cut in 2-inch cubes

1/4

C

all-purpose flour

2

C

beef stock

2

C

dry red wine

1

tbsp.

tomato paste

4

cloves

garlic

1

tsp.

salt

1

tsp.

dried thyme

1

bay leaf

black pepper

chopped parsley

In large heavy skillet or Dutch oven, melt half of the butter. Add mushrooms and brown very lightly; remove and set aside.

Add remaining butter to pan; brown onions well, stirring often. Remove and set aside.

Add beef cubes to pan in batches, browning them well on all sides. (add extra fat if needed). Remove beef and set aside.

To fat remaining in pan - about 1/4 cup stir in flour. Add stock, wine and tomato paste; bring to boil, stirring as sauce thickens. Add garlic, salt, thyme, bay leaf and a few grindings of black pepper.

Put meat in Dutch oven or heavy casserole. Cover and bake in 350F oven about 2 hours adding onions for the last 30 minutes and mushrooms for the last 15 minutes. Remove bay leaf; taste and adjust seasoning.

Before serving sprinkle stew with chopped parsley. Serve with crusty bread and red wine. Makes 6 to 8 servings.