Beef Stew With Vegetables

• 1 tablespoon all-purpose flour
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 pound beef stew meat, cut into 3/4 inch cubes
• 1 tablespoon vegetable oil
• 1/3 cup chopped onion
• 1 garlic clove, minced
• 1-1/4 cups beef broth
• 1/3 cup white wine or additional beef broth
• 1 medium potato, cut into large chunks
• 2 medium carrots, cut into chunks
• 1/4 pound fresh mushrooms, halved
• 1 bay leaf
• 4-1/2 teaspoons quick-cooking tapioca
• 1/2 teaspoon dried thyme

1. 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 350u0b0 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.

flour, salt, pepper, meat, vegetable oil, onion, garlic, beef broth, white wine, potato, carrots, mushrooms, bay leaf, tapioca, thyme

Taken from www.tasteofhome.com/recipes/beef-stew-with-vegetables/ (may not work)