Beef Burgundy

2 lb stew meat, cut into 1" cubes
2 tbsp flour
4 tbsp butter
4 cloves chopped garlic
2 onions, cut in 1/2" wedges
1 lb mushrooms, sliced
1 cup burgundy wine
1 cup catsup
2 cup water
2 tsp salt
1 tsp pepper

Dredge meat in flour and brown in butter.  Add garlic, onions and mushrooms; cook a
few minutes.  Add remaining ingredients and simmer over low heat or in 300* oven for
about 3 hours.  Add water if necessary.

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