French Beef Stew With Vegetables

• 2 lb. boneless beef roast
• 8 medium potatoes
• 8 medium carrots
• 1 large onion, sliced
• 2 cloves garlic, minced
• 1 tsp. fresh or 1/2 tsp. dried thyme
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/2 c. red wine
• 2 Tbsp. corn oil margarine, softened
• 2 Tbsp. flour
• 1 c. fresh parsley

1. Preheat oven to 250u0b0.
2. Place roast in a Dutch oven and arrange potatoes, carrots and onion around and over roast.
3. Sprinkle herbs and seasonings over top. Drizzle wine over top. Roast for 4 1/2 hours, covered.
4. Place meat and vegetables on platter. Place pan juices on high heat. Blend margarine and flour to a smooth paste and stir into juices.
5. Cook until thickened. Spoon some over roast and sprinkle with parsley.
6. Pour remaining gravy into gravy boat.
7. Makes 8 servings.

boneless beef roast, potatoes, carrots, onion, garlic, thyme, salt, pepper, red wine, corn oil margarine, flour, fresh parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=861890 (may not work)