Stew

3 lbs meat (beef or venison), cubed, floured

Salt & Pepper      3 T. Olive oil

1 tsp. thyme      1 tsp. rosemary

2 cups beef broth      1 cup red wine

2 medium onions, quartered

6 carrots, cut in 1’ pieces

4 potatoes, cut in chunks

3 cloves garlic, minced

20 button mushrooms

2 T. butter

2 T. brown sugar

2 T. lemon juice

Directions: Dust the meat with flour, salt and pepper. In a hot skillet, heat the oil

and brown the meat. Transfer it to a large pot with the herbs, broth, and wine. Cover

and simmer for 2 hours or until fork tender. In a skillet, sauté onion, carrots,

potatoes, and garlic. Add them to the pot. Simmer for 40 minutes. Brown the

mushrooms in better, add them to the stew, and simmer for 15 minutes. Stir in the

lemon juice and brown sugar, and remove from the heat.

If desire a thicker gravy, stir in a flour/milk mixture to thicken before serving. Serve

with warm bread.

Comment: Fantastic stew. Eric’s favorite.