Beef Mushroom Stew

• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 2-1/2 to 3 bounds beef top round steak, cut into cubes
• 2 tablespoons canola oil
• 1 cup burgundy or beef broth
• 3/4 cup water
• 1 jar (8 ounces) whole mushrooms, drained
• 1/2 cup chopped onion
• 2 bay leaves
• 1 garlic clove, minced
• 1 tablespoon dried parsley flakes
• Cooked rice or noodles

1. Place flour, salt and pepper in a plastic bag; add beef cubes and shake to coat on all sides. Brown beef in oil in a large saucepan. Stir in burgundy or broth, water, mushrooms, onion, bay leaves, garlic and parsley; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender. Thicken if desired. Serve over rice or noodles.

allpurpose, salt, pepper, bounds beef, canola oil, beef broth, water, mushrooms, onion, bay leaves, garlic, parsley flakes, rice

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