3 lbs. lean stew beef
6 tbsp. vegetable oil
2 med. onions, chopped
1 c. red wine
2 c. water
2 cans beef consomme
2 to 4 cloves garlic, pressed
2 tbsp. parsley flakes
2 bay leaves
Pinch of thyme
Salt and pepper
6 med. potatoes
6 to 8 carrots
1 bag frozen whole onions
1 green pepper
3 to 4 stalks celery
2 lg. tomatoes or 1 lg. can whole tomatoes
Sm. can mushrooms

Brown meat in oil. Remove from pan. In pan, saute onions and garlic until limp. Return meat. Add water, wine, consomme, and all seasonings. Cook slowly, covered, 1 hour 30 minutes. Add potatoes and carrots - cook 30 minutes. Add remaining ingredients, cook 20 to 30 minutes. Yield 8 to 10 servings.