2 lbs. stew beef, trimmed
1/2 c. flour
1/2 tsp. dry mustard
1/4 tsp. black pepper
Olive oil
2 lg. onions, chopped
3 cloves garlic
4 stalks celery
1/2 lb. carrots
1 med. parsnip
1 c. red wine
Water to cover
1 tsp. thyme
1/2 tsp. salt or 1 bouillon cube
1 bay leaf
1/4 c. brandy

Dust beef cubes with flour, mustard and pepper in a Dutch oven. Saute in olive oil, add onions and cook 5 minutes, stirring to prevent sticking. Add garlic, cook 2 to 3 minutes more. Chop celery, carrots, and parsnip into inch size pieces. Add vegetables and remaining ingredients except brandy to the mixture cook 2 hours, stirring and adding water (if needed) occasionally add brandy and cook 15 minutes.

Serves 4 to 6. Noodles or rice go well with this dish.

Variations: Use veal or chicken, white wine and add paprika.

Use stewed tomatoes and a dash of red pepper instead of wine and brandy.