Beef And Wine - cooking recipe

Ingredients

1 lb. stew meat
1 c. red cooking wine
1 can mushrooms (small)
1 c. beef bouillon
1 can onions (small)
thyme, bay leaf, tomato paste and salt

Preparation

Brown meat in 2 tablespoons butter, no flour or salt.
Take meat out and pour in wine.
Let wine boil to let alcohol escape. Add meat and mushrooms and enough beef bouillon to cover meat. Add thyme, bay leaf, pinch of salt and the tomato paste.
Cover and put in 300\u00b0 oven for two hours, stirring occasionally and adding beef bouillon if needed.
Heat onions in own juice and add to meat.
(If you should want to thicken juice at finish, make a paste of flour and butter and stir into meat.)
Serve on rice or noodles.