Wok Beef Burgundy - serves 6

2 lb beef,cut into 1" cubes
3 cup water
12 sm White onions
1/4 cup flour
6 tbsp Olive oil
2 cloves garlic, minced
1 cup fresh mushrooms
2 cup burgundy or other good
Red wine
1 cup beef broth
1 1/2 tsp thyme leaves
2 tsp 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.