Another excellent beef stew.

Ingredients

1 lb. mushrooms – sliced – both white and Portabella or any other kind you like
1 cu. Warm water
2 T vegetable oil
2 lb. lean stewing beef
2 T flour
3 onions sliced
4 garlic gloves, minced
3 cu. Beef stock
2 T tomato paste
2 t Worcestershire Sauce
1 t salt
½ t black pepper
½ t. tarragon
1 lb. cubed red potatoes
2 T chopped parsley
2 stalks celery sliced
1 pkg. baby carrots
½ t ground allspice

Directions

Heat oil in large pan over medium high heat. Dust beef with flour. Brown well on all sides, adding more oil if needed. Remove beef – reserve

Add onions, celery and garlic to pan with ¼ cu of beef stock. Scrape bits from pan bottom. Cook onions, celery and garlic for 6 minutes or until soft. Add remaining stock, tomato paste, Worcestershire sauce, salt, pepper, tarragon, allspice, mushrooms and meat. Bring to boil. Reduce heat. Cover and simmer for 1 ½ to 2 hours. Stir occasionally.

Add potatoes and baby carrots and cook 15 to 20 minutes until tender.

Serve with crusty French Bread.