1 1/2 c. (9 oz.) dried small white or cranberry beans, picked over and soaked
1 lb. lean beef stew meat, cut in 1-inch cubes
3 1/2 c. beef broth
2 c. water
2 c. chopped onions
2 tbsp. minced fresh garlic
1 bay leaf
8 oz. medium-size mushrooms (about 15) wiped clean
1 lg. potato, scrubbed
2 lg. carrots
3/4 tsp. salt
1/4 tsp. pepper

Rinse and drain soaked beans. Put in a heavy 5-quart pot. Add beef, broth, water, onions, garlic and bay leaf. Cover and bring to a boil over high heat. Reduce heat and simmer 1 3/4 to 2 hours until beef and beans are very tender.

Add sliced mushrooms; cut potatoes into 1/2 inch chunks and sliced carrots; bring to boil. Reduce, cover and simmer 15 minutes or until vegetables are tender. Discard bay leaf; season with salt and pepper. Yield 12 cups.