Wok Beef Burgundy

2 lb ,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 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.
-