Place the flour in a small plate and coat the beef cubes. Melt the butter in a large saucepan over medium heat and brown the onions for 2 to 3 minutes. Add the beef cubes and brown them for about 3 to 4 minutes. Add the beef bouillon, red wine and seasonings. Bring to a boil and mix well. Cover and simmer on low heat, stirring occasionally, for 75 to 90 minutes. Add the mushrooms 10 minutes before the end of cooking.

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2 Tbsp. (30 mL) flour 1 1/2 lb (680 g) beef cubes for bourguignon 2 Tbsp. (30 mL) butter 2 white pearl onions 2 cups (500 mL) beef broth 1 cup (250 mL) dry red wine 1 tsp. (5 mL) dried thyme Salt and pepper to taste 1 cup (250 mL) sliced mushrooms