Ingredients

1 1/2 pounds stew beef
1 can French onion soup
1/2 C. red wine like a hearty burgundy
Salt to taste
Freshly ground black pepper to taste
4 potatoes to 5 cubed
1 carrot sliced
12 oz. fresh mushrooms to 16 oz.
1 bay leaf
1 small sprig fresh rosemary
or a pinch of dried rosemary, crumbled
1 can diced tomatoes
3 Tbsp. flour mixed with just
enough cold water to make a smooth paste

Cooking Instructions

Combine all ingredients except tomatoes. Cover and cook on low for 8 to 10 hours, add tomatoes about 45 minutes to an hour before done. Thicken with flour and water mixture about 20 minutes before serving, taste and add more salt and pepper if needed.
 
 
"Eat anything that is sold in the meat market without asking questions for conscience' sake;" (1Corinthians 10:25)