2 lbs. chuck stew beef, bite size chunks 1/4 cup flour 1 tsp. Salt 1/2 tsp. blk. pepper 1/4 cup butter 1 med onion, chopped 2 carrots, chopped 1 clove garlic, minced 2 cups dry red wine 1/2 lb. sliced mushrooms 1 bay leaf 3 Tbls. Fresh parsley, chopped 1/2 tsp. Dried thyme

Combine flour, salt and pepper.
Coat beef. Brown beef in butter. Put in a 2 quart casserole. Add onion, carrot and garlic to skillet. Cook until tender but not brown. Add wine, bay leaf, parsley and thyme to skillet. Scrape all bits from bottom. Pour all over the beef. Bake COVERED at 350F for 2 1/2 hours. Remove cover, add mushrooms and bake an additional 30 minutes.

Serve over wide egg noodles!