1 1/2 lbs. stewmeat
1/4 tsp. pepper
2 tbsp. vegetable oil
2 c. onion
2 1/2 c. water
1 bay leaf
2 beef bouillon cubes
1/2 tsp. thyme
2 cloves garlic, crushed
4 sliced carrots
4 med. potato, cut 1 inch
2 stock celery
1/4 lb. mushrooms
1 c. frozen peas
3 tbsp. cornstarch
1 tbsp. dry parsley
Salt to taste

Toss beef with pepper and brown in oil, add water, onion, thyme, bay leaf, garlic and bouillon cubes. Simmer 1 hour.

Add carrots, celery, potatoes and parsley. When they are tender, add mushrooms, peas and cornstarch. Even the children like this one!