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3 lb Beef shoulder, cut into 1 1/2" squares
2 tb Olive oil
2 Sliced onions
2 Garlic cloves, minced
3 c Mushrooms, cut into quarters
1 Bay leaf
1 ts Thyme
ds Worcestershire sauce
1/2 ts White pepper
1/2 Bottle Burgundy wine (750ml)
4 1/2 c Water
1/2 c Butter
1/2 c Flour
Brown meat in olive oil in 5-quart Dutch oven. Add onions and garlic and cook 5 minutes. Add mushrooms, bay leaf, thyme, Worcestershire and pepper. Add wine and water.
Cover and bake at 350'F. 2-3 hours or until meat is tender. In bowl, blend together flour and butter. Stir into stew mixture. Heat to boiling. Then simemr until thickened.
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