1 lb. stew beef
1 c. carrots (jar)
1/4 lb. mushrooms
1 tsp. salt
1/4 tsp. thyme
1/2 c. beef broth
2 tbsp. oil
1/4 c. sliced green onions
1 tbsp. flour
1/4 tsp. pepper
1/2 c. burgundy
Cooked rice or noodles (opt.)

Brown stew beef in oil. Remove and set aside. Saute carrots and green onions in pan drippings until carrots are crisp-tender. Add mushrooms; saute 2 minutes. Stir in flour, salt, pepper and thyme. Gradually stir in wine and broth. Add meat, cover and simmer 20 minutes or until meat is tender. Serve over rice. (I put this in the crock pot.)