Beef Burgundy - cooking recipe

Ingredients

1 1/2 lb. beef cubes
1 can Swanson beef broth
1 c. Burgundy or other dry wine
1/2 tsp. crushed thyme leaves
8 whole small white onions (1/2 lb.)
4 oz. can sliced mushrooms, drained

Preparation

In large heavy pan, brown beef in 1 tablespoon shortening. Pour off fat.
Stir in broth, wine and thyme.
Cover and simmer 1 1/2 hours.
Add onions and mushrooms.
Simmer 1 hour more. Gradually blend 1/3 cup water into 1/4 cup flour until smooth. Slowly stir into stew.
Cook, stirring until thickened.
Serve over cooked noodles.
Makes 4 servings.