1 1/2 lbs. stewing beef, 2 inch pieces
2 tbsp. olive oil
1 lb. mushrooms, quartered
1/4 c. red wine
1 1/2 c. beef broth
1 c. sliced green onions
1 tbsp. minced garlic
2 tbsp. tomato paste
1/2 tsp. thyme leaves
1 c. tomato puree

Heat the oil in large saucepan. Add the beef. Brown well on all sides, remove from pan and set aside. Saute the mushrooms for a few minutes, remove from pan. Add the red wine to the hot pan. Scrape up all the bits stuck to bottom of the pan. Add the beef broth, mushrooms and the rest of the ingredients. Stir well. Bring to a boil, add beef. Reduce heat to a simmer, cook for 40 minutes or until beef is tender.