Beef Burgundy - cooking recipe

Ingredients

2 lb. lean stew meat, cut even size
3 to 4 Tbsp. flour
1 c. cooking red wine
2 medium carrots, sliced
1 large onion, chopped
1 large can sliced mushrooms

Preparation

Brown stew meat well; drain fat.
Coat meat in flour.
Add wine.
Cook over low heat 1 hour.
Add carrots, onion and mushrooms.
Cook 2 1/2 hours on medium heat.
This should be loose, not runny, if thickens too much, add a little water for right consistency.
Serve over noodles or rice.