• 2 lbs beef stew meat

• 8 oz mushrooms, sliced

• 2 carrots, diced

• 1 sweet onion, diced

• 2 tsp minced garlic

• 1 stalk celery, diced

• 1 Tbsp flour

• 1/2 liter red wine (e.g., pinot noir)

• 1 tsp thyme

• 4 oz spring onions, diced

• 2 Tbsp butter

• 4 Tbsp seed oil (like grapeseed)

• 1/2 tsp salt

• 1/4 tsp ground black pepper

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In a stock pot, brown the beef with the oil and butter.  It should not be pink anywhere when it's done browning.  Add the mushrooms, carrots, onion, garlic, celery, spring onions, flour, salt, and pepper to the pot.  Mix well.

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Add the wine and thyme to the pot.  Then add enough water to the pot to cover the ingredients and bring to a boil.  Lower the temperature and simmer until the meat is tender, about 3 hours.

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Serves 4-6 people.