Beef Bourguignon II

     1/4 cup all-purpose flour
    1 teaspoon salt
    1/2 teaspoon ground black pepper
    2 pounds cubed stew meat
    4 tablespoons butter
    1 onion, chopped
    2 carrots, chopped
    1 clove garlic, minced
    2 cups red wine
    1 bay leaf
    3 tablespoons chopped fresh parsley
    1/2 teaspoon dried thyme
    1 (6 ounce) can sliced mushrooms
    1 (16 ounce) can canned onions

• PREP 20 mins
• COOK 3 hrs
• READY IN 3 hrs 20 mins

• Directions

• In a small bowl, combine the flour, salt and ground black pepper. Coat the beef cubes with this mixture.
• Melt the butter or margarine in a large skillet over medium high heat. Add the meat and brown well on all sides. Pour this into a 2 quart casserole dish.
• Return the skillet to the heat and add the onion, carrots and garlic to it. Saute for 5 to 10 minutes, or until onion is tender. add the wine, bay leaf, parsley, thyme, and liquid from the mushrooms. Pour over meat.
• Bake, covered, at 350 degrees F (175 degrees C) for 2 1/2 hours. Remove cover, add canned onions and mushroom crowns, and bake for 30 more minutes.
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