Boeuf Bourguignon - cooking recipe

Ingredients

4 lb. chuck roast, cut into 2-inch cubes
2 1/2 c. Burgundy
1 Tbsp. butter or margarine
30 small boiling onions
1 lb. fresh mushrooms
3 Tbsp. butter or margarine
2 Tbsp. chopped green onions
1/4 c. finely diced carrots
3 Tbsp. flour
1 can beef broth, diluted
1 Tbsp. tomato paste
1 tsp. dried thyme
1 garlic clove, minced
2 Tbsp. chopped parsley
hot, cooked rice

Preparation

Combine beef cubes and wine and marinate for 2 to 3 hours (if time allows).
Add favorite spice.
Brown onions in bacon grease until clear.
Saute mushrooms in 3 tablespoons of butter; set aside.
Pat beef cubes dry (reserve wine).
Brown in favorite drippings.
Put in 5-quart casserole.
Saute onions and carrots in skillet.
Add flour.
Stir in beef broth, wine and tomato paste. Stir in salt, thyme, garlic, pepper and parsley; pour over beef in casserole.
Bake at 325\u00b0 for 2 1/2 to 3 hours until tender.
Add mushroom and onion mixture.
Bake an additional 20 minutes. Serve over rice.
Makes approximately 8 to 10 servings.