1 1/2 lb. beef stew meat
2 tbsp. butter
10 strips ham, 1/2 inch
2 med. onions, sliced
1 clove garlic, minced
1 lg. carrot, chopped
1/4 c. chopped parsley
1 bay leaf
1/2 tsp. salt
Pinch of pepper
1/4 tsp. thyme
1 tbsp. tomato paste
1 c. Burgundy
1 (4 oz.) can mushroom, pieces and stems

Brown beef in butter in large frying pan. When brown, push beef aside and brown ham. Add onions, garlic, carrot, parsley, bay leaf, salt, pepper, thyme, and tomato paste. Stir in wine and mushrooms with their liquid. Bring to a boil, reduce heat and simmer for 2 hours or until meat is very tender. Using a slotted spoon transfer meat and vegetables to a serving dish; keep warm. Thicken cooking liquid with tapioca or by cooking until reduced and slightly thickened. Pour over meat and serve. Serves 4-6.