Beef Stew



2/3 cup flour

1/4 tsp pepper

3 lb beef chuck, cut inn 1-1/2 cubes

1/3 cup olive oil

1 cup coarse chopped onions

1 cup celery

3 cloves garlic crushed

2 cans (10-1/2 oz size) condensed beef broth

1 bay leave

1/4 tsp dried thyme leaves.

1 Tbsp parsley

6 small potatoes halved

6 medium carrots cut in large slices

2 small onions quartered

1 lb mushrooms

1/2 cup red wine. and then some



Combine flour and pepper; coat beef cubes. Reserve remaining flour

mixture.

In 3 Tbsp of hot oil, brown beef, and remove as they are browned.

Saute onion and celery and garlic until tender. Return beef to pan.

Add beef broth, wine and spices. Bring to a boil, stirring

occasionally.

Reduce to simmer, cover and continue cooking for 1-3/4 hour. Add

remaining vegetables and cook covered 45 minutes longer or until meat

and potatoes are tender, but not mushy. If broth is not thick enough

mix 2 Tbsp of flour with 2 Tbsp of water and add it to beef mixture, simmer

until thick.