2 lbs. beef stew, chuck
2 med. onions
1/2 lb. mushrooms
1 c. red wine (Italian)
Spices

Saute onions until clear; put aside. Brown meat; add salt, pepper and crushed garlic after meat is browned. Add dash of thyme, rosemary, bay leaf, parsley, sweet basil and oregano, wine and onions. Cook covered for at least 2 hours on low heat. Add mushrooms; simmer until mushrooms are tender. Serve over noodles or rice. This stew can be cooked in a crockpot for about 6 hours.