1 1/2 lb. beef stew meat, cut into cubes
2 tbsp. vegetable oil
1 c. finely chopped onion
2 tsp. (3 cloves) minced garlic
3 tbsp. all-purpose flour
Fresh thyme for garnish (optional)

SAUCE AND VEGETABLES:

1 c. broth
3/4 c. chicken or beef broth
1/4 c. sun-dried tomatoes, cut into strips, or 3 tbsp. tomato paste
1 1/2 tsp. minced fresh thyme or 1/2 tsp. dried thyme leaves
1 bay leaf, crumbled
3/4 tsp. salt
1/4 tsp. freshly ground pepper
8 sm. whole onions, peeled
1 1/2 tsp. butter
1/2 lb. fresh mushrooms, sliced

Brown meat in hot oil in large skillet, cooking in batches to avoid crowding. Transfer browned meat to Dutch oven. Add onion and garlic to skillet. Lower heat. Cook and stir until onion is tender but not browned. Stir in flour. Add broth and tomatoes. Stir until smooth.

Add minced thyme, bay leaf, salt and pepper. Bring to a boil and add to meat in Dutch oven. Cover. Bake at 350 degrees for about 1 hour until meat is tender. Add whole onions, cover. Bake for another 15 to 30 minutes.

Meanwhile, melt butter in skillet. Add sliced mushrooms. Saute until lightly browned. Add to stew and bake 5 minutes more. Garnish with fresh thyme, if desired. Serve hot with noodles or mashed potatoes. 4 servings.