2 lbs. boneless chuck or bottom round, cut into 2-inch squares
2 tbsp. flour
1 tsp. salt
1/8 tsp. pepper
1/4 c. butter
1 clove garlic
1 med. onion, sliced
1/2 lb. fresh mushrooms, sliced or 1 (4 oz.) can sliced mushrooms
1 c. water
1 bay leaf (optional)
1 c. dry red wine
1 (10 oz.) can tomatoes
Few sprigs parsley (optional)
2 stalks celery with leaves, cut diagonally into 1-inch pieces
2 carrots, cut diagonally into 1-inch pieces
1 tsp. thyme (optional)
2 tbsp. flour
3 tbsp. cold water

Coat meat with combined 2 tablespoons flour, salt, and pepper. Melt butter in Dutch oven or large skillet. Add meat; brown lightly on all sides. Add garlic, onion, and mushrooms. Cook over low heat until onion is tender. Add the 1 cup water, wine, tomatoes, parsley, celery, carrots, thyme, and bay leaf. Cover; simmer gently, stirring occasionally, 2 to 2 1/2 hours or until meat is tender.

Blend the 2 tablespoons flour and 3 tablespoons water. Stir into mixture. Bring to a boil; simmer for 2 minutes. Add salt to taste. Serve over rice or noodles. Serves 4-6.