Ingredients
1 pound stew meat
1/4 cup flour
1/2 t. each - salt and pepper
2 T. olive oil
1 cup water
1/2 cup dry red wine
1 T. worcestershire sauce
1 bay leaf
1 t. fresh thyme, chopped
1/2 t. salt
1/4 t. pepper
6 small boiling potatoes, peeled and cubed
4 large carrots, peeled and sliced
2 medium onions, quartered
Preparation
Dredge the stew meat in the seasoned flour.
Heat the olive oil in a large dutch oven. Add meat and brown well.
Add water, wine and spices. Bring to a boil. Cover and simmer until meat is tender.
Add the vegetables and continue cooking until they are tender.
