Berkshire Beef Burgundy

2 lg Onions
4 lb Beef, sirloin tip -- cubed
Flour
Salt
Pepper
Celery salt
Garlic
ds Nutmeg
1 pk Fresh mushrooms
Butter
1 c Beef stock
1 c Red wine

Chop onions and brown in a little fat in skillet. Remove to deep casserole or Dutch oven. Dust meat with flour and brown well in skillet with salt, pepper, celery salt, garlic,and a little nutmeg. Add to casserole. Brown a box of fresh mushrooms in butter and add. Pour beef stock and red wine over all. Cover tightly and cook in a slow oven (325^) for at least 2 1/2 hours. Serve with rice or wild rice.

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