1 1/2 lb. beef chuck steak, cut into sm. cubes or strips
1 sm. onion, chopped
1 sm. carrot, sliced very thin
Beef broth
1 garlic clove, chopped
Salt & pepper to taste
1 sm. can mushrooms
2 tbsp. cornstarch
Bacon grease
1/4 c. red wine
Kitchen bouquet

Brown meat in bacon grease. Add onions and carrots; saute them. Add beef broth, garlic and spices at this time. Add 1 tablespoon Kitchen Bouquet and red wine. Simmer for a few minutes and then add the cornstarch mixed with the beef broth to thicken the stew.

Simmer until tender adding broth if the sauce gets too thick. Serve over wide cooked noodles or rice. Serves 4. Serve with steamed vegetables and hot French bread.