Beef Bourguignon II Recipe

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.