Beef Bourgignon (from the masters cookbook)

3 lbs. lean boneless beef, cut into 1 inch cubes
3-4 TB olive oil
1 cup burgundy
1 bay leaf
1/2 tsp thyme
1 clove garlic, minced
1/2 tsp salt
1-2 TBS tomato paste
2 cups beef broth
2 TBS flour
2 TBS buter
1 lb fresh mushrooms, sliced
2 tsp vegetable oil
1 16-ounce jar whole small onions
cooked rice

in a skillet, brown beef cubes in oil.  Transfer to a dutch oven.
Pour wine into skillet.  Scrape up brown bits and pour over beef.  Add
seasonings, tomato paste and broth to meat.  Cover and bring to a
boil.  Transfer to oven.  Bake at 325 for 2-3 hours.  Discard bay
leaf.  Remove beef.  Make a roux of flour and 2 TBS butter.  Saute
mushrooms in 2 TBS butter and oil.  Add both to the Dutch oven along
with the beef and onions.  Mix well.  Serve over rice.  Serves 6-8.

Freezes well.