Wok Beef Burgundy

---------- Recipe via Meal-Master (tm) v8.02

Title: WOK BEEF BURGUNDY
Categories: Ethnic, Beef
Yield: 6 servings

2 lb Beef,cut into 1" cubes
3 c Water
12 sm White onions
1/4 c Flour
6 tb Olive oil
2 cl Garlic, minced
1 c Fresh mushrooms
2 c Burgundy or other good
Red wine
1 c Beef broth
1 1/2 ts Thyme leaves
2 ts Parsley flakes
1 Bay leaf
Salt and pepper to taste

In wok,add water and heat to boiling over high
heat.Add onions and blanch 3 minutes;then
drain.Discard water and dry wok.Dust beef with flour.
Heat oil until it bubbles in the wok.Add 6 to 8 beef
cubes at a time and quickly brown on all sides.Remove
beef and keep warm.Lightly brown onions and
garlic.Return the beef to wok.Add remaining
ingredients, cover and simmer over low heat about 1
1/2 hours or until meat is tender.Remove the bay
leaf.Serve on toasted buttered bread,noodles or mashed
potatoes.Serves 4 to 6.

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