Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 2 larges | Onions |
| 4 pounds | Beef, sirloin tip -- cubed |
| \N \N | Flour |
| \N \N | Salt |
| \N \N | Pepper |
| \N \N | Celery salt |
| \N \N | Garlic |
| \N dash | Nutmeg |
| 1 pack | Fresh mushrooms |
| \N \N | Butter |
| 1 cup | Beef stock |
| 1 cup | 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 2½ hours. Serve with rice or wild rice.
Recipe By : Berkshire Seasonings