1 to 1 1/2 lbs. beef cubes
4 or 5 carrots
3/4 lb. string beans (preferably fresh)
1 small package mushrooms
1 small to medium onion

Use large stew pot. Add oil to cover bottom of pan, heat. Add stew meat (brown, add salt and pepper) cook on medium flame and mix to brown thoroughly. Add 1 onion, sliced. Add 4 or 5 carrots (slice on the diagonal, about 1/4 inch thick). Add sliced mushrooms (as many as you like). Add fresh or frozen string beans. Add garlic powder or 1 or 2 fresh garlic cloves (diced very thinly). Add cornstarch to a few tablespoons of water to make gravy base (approximately 4 to 5 tablespoons, depending on how thick you want your gravy).

Add this mixture to stew along with 1 1/2 to 2 cups of additional water (enough to cover stew, mix well). Cook slowly (covered pot) approximately 2 hours. All veggies should be soft and meat tender, when stew is done. Serve with cucumber and sour cream and Italian or rye bread.

CUCUMBERS AND SOUR CREAM:

Slice cucumber thinly
Add salt, pepper
2 to 3 tbsp. vinegar
4 to 5 heaping tbsp. of sour cream

Mix, taste to see if you need to add any additional seasoning. When using these for a meal side dish, make while you are cooking other items. They taste better if they have been in the refrigerator awhile, where they can absorb all ingredients.