1 1/2 t. olive oil
1 1/2 lbs lean beef stew meat
1 1/2 cup sliced onions
1 1/2 cup sliced carrots
3/4 cup diced green or red bell pepper
1 (14 oz. ) can diced tomatoes, undrained
3/4 cup quartered fresh mushrooms
1 (14 oz.) can beef broth
1 1/2 cup dry (cheap) red wine
1 garlic clove, pressed
3 T. tomatoe paste
2 bay leaves
1/2 t. dried thyme leaves
1 t. Montreal Seasoning
1 t. herbed garlic ( if you have it on hand)
3 T flour
3 T butter, softened
Heat oil in large Dutch oven . Add beef in batches and cook until brown. Remove to a plate.
Add onion, carrot, mushrooms and bell pepper to pan, cook, stirring occasionally until onion is lightly browned (about 5 min). Return beef and it’s juices to pan. Add tomatoes and next 8 ingredients. Cover and bring to a simmer.
Cook for 3 to 4 hours on low simmer. Discard bay leaves.
Combine flour and butter in a bowl. Mix with your fingers until mixture becomes a paste. Ladle about 1/2 cup of pan juices into flour mixture. Whisk until very smooth. Add to pan. Stir well.
To serve, ladle into soup plates or bowles and sprinkle with parsley if desired. (Serves 6)