BURGUNDY MARINADE FOR BEEF STEW

4 medium-size carrots, sliced
2 medium-size onions, sliced
1 (10 1/2 oz.) can beef bouillon
1 cup Burgundy
1/2 cup water
1/4 cup French’s Worcestershire Sauce
1 teaspoon garlic salt
1/2 teaspoon thyme leaves
1/4 teaspoon rosemary leaves
Dash ground black pepper

Combine ingredients and pour over lean stewing beef. Marinate overnight in refrigerator.

TO MAKE THE STEW:
Remove beef from marinade; toss with 1/4 cup flour and brown in 2 tablespoons oil.

Add marinade to meat in pan and simmer, covered. 2 hours.

Add 4 medium-size potatoes, halved, and cook, covered, 30 minutes.

Makes enough marinade for 2 to 2 1/2 pounds stewing beef, or 6 to 8 servings stew.
From: Recipelink.com
Source: Recipe booklet: French's Marinade Recipes, not dated