Bouf Vin.

A friend gave me this recipe and said it was a family favorite.  Tried it tonight for dinner and it was delicious!  Here's what I learned:

1. Used a chuck roast and an electric knife to cut it into chunks.  Simple.
2. I thought tapioca, what?  But you can't even taste it.
3. The gravy is so tasty I wish there would have been more!  Maybe I will make extra next time.
4. Served it over buttered egg noodles with a side of baby carrots.

Bouf Vin

1.5 pounds beef, cut in chunks
2 beef boullion cubes, dissolved in 1/2 cup hot water
2 onions, cut in chunks (I used 1 medium)
1 large can/jar of sliced mushrooms and juice
1 cup red wine (I used Merlot)
2 tablespoons tapioca (not tapioca pudding)

Put all ingredients in a casserole.  Cover and bake for 3 hours at 350 degrees.  Serve over rice or egg noodles.