Title: Beef Burgundy
Categories: Casseroles
Yield: 8 Servings

3 lb Beef shoulder, cut into
-1 1/2" squares
2 tb Olive oil
2 Sliced onions
2 Garlic cloves, minced
3 c Mushrooms, cut into quarters
1 Bay leaf
1 ts Thyme
ds Worcestershire sauce
1/2 ts White pepper
1/2 Bottle Burgundy wine (750ml)
4 1/2 c Water
1/2 c Butter
1/2 c Flour

This beef Burgundy is wonderful served with noodles or small boiled
potatoes.

Brown meat in olive oil in 5-quart Dutch oven. Add onions and garlic
and cook 5 minutes. Add mushrooms, bay leaf, thyme, Worcestershire
and pepper. Add wine and water.

Cover and bake at 350'F. 2-3 hours or until meat is tender. In bowl,
blend together flour and butter. Stir into stew mixture. Heat to
boiling. Then simemr until thickened.

Each serving contains about: 360 calories; 209 milligrams sodium; 108
milligrams cholesterol; 20 grams fat; 9 grams carbohydrates; 29 grams
protein; 0.38 gram fiber.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip