Boeuf Bourguigon
| Yield: | 8 Servings |
| Categories: | Meats, Casseroles |
| 4 | Lbs beef chuck* | |
| 1/4 | c | Buttter or margarine |
| 6 | Carrots;cut in 1/2-in slices | |
| 2 | Onions, chopped | |
| 2 | cn | Beef broth; 13 1/2 oz each |
| 2 | c | Dry red wine |
| 1 | cn | (6-ounces) tomato paste |
| 1 | Teaspoons fines herbes | |
| Salt & pepper to taste | ||
| 1/2 | lb | Fresh mushrooms, quarterd |
| 18 | Sm White onions, peeled | |
| 1/4 | c | Flour |
| 1/4 | c | Butter or margarine |
| ROBBIE S |
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