3 lbs. stewing beef, blade roast
2 tbsp. butter
Flour, paprika and salt

Brown. Add: 1 can consomme Salt, pepper 2 bay leaves 1 tsp. thyme Parsley (to taste) 1 thinly sliced carrot 6 small onions (2 to 3 med.) 1 1/2 c. fresh mushrooms 2 cloves garlic, minced

Simmer for 3 hours or until meat is tender. Serve with egg noodles.