Cut
beef into bite sized cubes. In a large skillet heat
half of the butter. Add the mushrooms and brown very
lightly. Remove and set aside.
Add the remaining butter to the pan and brown the onions.
Remove and set aside.
Add beef cubes to the pan in batches, browning on all
sides. Remove cubes as done, and continue until all
beef has been browned. Remove all beef cubes and set
aside.
To the remaining fat in the pan stir the flour, then
add the bouillon, wine and tomato paste. Bring to a
boil and stir until thickened. Add garlic, salt, thyme,
bay leaf and freshly ground pepper.
Mix sauce and meat cubes together in a large casserole
dish. Cover and bake at 350 degrees F. for about 2 hours,
until the meat is very tender. Add the onions for the
last half hour of cooking time, and the mushrooms for
the last 15 minutes.
Remove from oven and remove bay leaf. Sprinkle fresh
parsley over top. Makes 6 to 8 servings.
