Ingredients
1 tablespoon all-purpose flour1/4 teaspoon salt1/8 teaspoon pepper1/2 pound beef stew meat, cut into 3/4 inch cubes1 tablespoon vegetable oil1/3 cup chopped onion1 garlic clove, minced1-1/4 cups beef broth1/3 cup white wine or additional beef broth1 medium potato, cut into large chunks2 medium carrots, cut into chunks1/4 pound fresh mushrooms, halved1 bay leaf4-1/2 teaspoons quick-cooking tapioca1/2 teaspoon dried thyme
Preparation
In a large resealable plastic bag, combine the flour, salt and pepper; add beef and shake to coat. In a large saucepan, brown beef in oil. Add onion and garlic; cook and stir 2 minutes longer. Stir in broth and wine or additional broth, scraping brown bits from pan. Transfer to a greased 5-cup baking dish. Stir in potato, carrots, mushrooms, bay leaf, tapioca and thyme. Let stand for 15 minutes. Cover and bake at 350° for 1 hour. Uncover; bake 1 to 1-1/2 hours longer until meat and vegetables are tender, stirring every 30 minutes. Discard bay leaf.
