2 1/2 lb. stewing beef
Salt & pepper
1 can (10 1/2 oz.) beef broth
1 1/4 c. water
1/2 c. dry red wine
2 lg. garlic cloves, minced
1 lg. bay leaf
1 can (8 oz.) sm. onions
1 can (about 1 lb.) baby carrots
1 can (6 oz.) sliced broiled mushrooms
2 tbsp. flour

Brown beef on all sides. Sprinkle with salt and pepper. Add broth, 1 cup water, wine, garlic and bay leaf. Cover; simmer 1 1/2 hours or until beef is tender. Remove bay leaf. Drain vegetables, add simmer 1/2 hour. Blend remaining 1/4 cup water into flour. Push meat and vegetables to one side, stir flour mixture slowly into sauce. Cook and stir until thickened. Transfer to serving dish. Makes 4-5 servings.