4 lbs. beef chuck, cut into 1 1/2 inch cubes
1/4 lb. butter
1 lb. mushrooms, sliced
6 med. onions, chopped
3 cloves garlic, crushed
1 tsp. salt
1/4 tsp. pepper
1 lb. sm. whole onions (use frozen)
1 tsp. dill weed
3/4 tsp. basil
1/2 tsp. each thyme & savory
2 bay leaves, crushed
1 can beef broth
2 lg. cans tomatoes
1 bunch carrots, cut into 2 inch chunks

Brown beef chunks in butter. Add mushrooms, onions (chopped) and garlic and seasonings. Saute slowly until onions and mushrooms are tender. Add beef broth and tomatoes and simmer for 1 1/2 hours. Add whole onions and carrots. Cover and simmer 45 minutes. Mix 6 tablespoons flour in 1/2 cup cold water. Add gradually. Cook until slightly thickens. Serve with almond/poppyseed noodles. Serves 8 to 10.