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Beef Casseroles

Cullen's Roast Burgundy Casserole

3 lb Beef shoulder, cut into 1 1/2" squares
2 tbl Olive oil
2 x Sliced onions
2 x Garlic cloves, minced
3 cup Mushrooms, cut into quarters
1 x Bay leaf
1 tsp Thyme
    ds Worcestershire sauce
1/2 tsp White pepper
1/2 bot Burgundy wine (750ml)
4 1/2 cup Water
1/2 cup Butter
1/2 cup Flour

 Method :
This beef Burgundy is wonderful served with noodles or small boiled potatoes.
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 simmer until thickened.