Beef Stew

Ingredients:

4 tbls. oil

1 clove garlic, split

1/2 onion, sliced thin

1/3 cup flour

1 1/2 cup salt

1/2 tsp. thyme

1/4 tsp. pepper

3 pounds beef roast cut into 1 inch cubes

3 cups beef broth

4 carrots, sliced

10-15 fresh mushrooms (halved)

Heat oil, and sauté garlic and onions. Remove. Mix together flour, salt and
pepper. Dredge meat in flour mix and brown well in the oil (add more if
necessary). Return onion and garlic to pot. Add carrots, beef broth and
thyme plus wine if you are using. Simmer, covered for one and 1/2 hours or
until tender. Sauté mushrooms in 1 tbls. butter for 5 minutes. Add to meat
and mix gently. Simmer for 10 more minutes on very low heat. Serve with
fresh French bread, and a salad. You can also serve over biscuits, noodles
or rice.

Note: This recipe can be put in the crock pot also, and cooked on high for
about 6 hours, adding the mushrooms at the last 15 minutes or so.