Beef Provencale On Rice - cooking recipe

Ingredients

1/4 c. butter or oleo
1/4 c. salad oil
1 1/4 lb. small onions
4 lb. beef chuck, cut into 2-inch cubes
1/4 c. flour
1 Tbsp. tomato paste
3 c. red Burgundy
1 tsp. instant beef bouillon
1/2 tsp. thyme leaves
1/2 tsp. marjoram leaves
1/4 tsp. pepper
2 bay leaves
3/4 lb. small mushrooms

Preparation

Heat oven to 325\u00b0.
In frypan, heat onion for 5 minutes in butter or oil.
Set aside; brown meat.
In large casserole, place meat and blend in flour and tomato paste.
Stir in Burgundy gradually; add seasonings and mushrooms.
Bake 1 1/2 hours, covered.
Add onion; bake 1 hour longer.
Serve over hot rice.