3 lb. lean cubed beef
2 cubed carrots
1 whole peeled onion
4 c. burgundy wine
1 sm. can tomato paste
1 pkg. Lipton onion soup mix
1 tbsp. garlic powder
1 tsp. ground thyme
Several bay leaves (4-5)
2 lg. cans mushrooms, drained

Sear beef in 2 tablespoons oil, a little at a time. Transfer to large stew pot. Add carrots and onion, soup mix, tomato paste and spices. Add water halfway up beef. Top off with wine. Simmer slowly 3-4 hours. Add mushrooms during last 45 minutes. Also add a tablespoon or so of folour if it needs to be thicker. Serve over rice or noodles.