BURGUNDY BEEF STEW
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1 1/2 pounds boneless beef stew meat
2 tablespoons flour
2 tablespoons oil
1/2 cup chopped onion
1 clove garlic, minced
2 cups water
2 beef bouillon cubes
1/2 teaspoons salt
1/4 teaspoons pepper
1 bay leaf
1/2 teaspoons thyme
1 teaspoon oregano
1 teaspoon basil
1 cup carrots, sliced
4 oz sliced mushrooms
1 cup Burgundy wine
1/4 cup chopped parsley


Dredge beef in flour.  Brown beef in oil in large skillet.  Add onion and garlic and cook until onion is tender.  Stir in water, bouillon cubes, salt, pepper, bay leaf, thyme, oregano and basil. Cover and simmer 1 to 1 1/2 hours.  Add carrots and mushrooms. Simmer until carrots are tender, about 1/2 hour.  Stir in wine and parsley.  Simmer 15 minutes longer.  Makes 6 servings.