Herbed Beef Stew - cooking recipe

Ingredients

1/4 c. butter or margarine
4 lb. beef chuck, cut into 1 1/2-inch cubes
1 lb. mushrooms, sliced
6 yellow onions, peeled and chopped
2 cloves garlic, crushed
1 Tbsp. salt
1 tsp. dried dill
3/4 tsp. basil
1/2 tsp. thyme
1/2 tsp. powdered savory
2 bay leaves, crushed
1/4 tsp. pepper
10 1/2 oz. can beef consomme
2 (1 lb. 13 oz.) cans tomatoes
1 lb. small white onions, peeled
1 bunch carrots
6 Tbsp. flour
1/2 c. cold water

Preparation

Melt butter or margarine in a large kettle and brown well the beef chuck, cut into cubes.
Add mushrooms, onions, garlic, salt, dill, basil, thyme, savory, bay leaves and pepper.
Saute slowly, stirring occasionally until mushrooms and onions are tender.
Now add can of beef consomme and cans of tomatoes.
Simmer for 1 1/2 hours or until meat is tender.
Add 1 pound small white onions, peeled and 1 bunch carrots, peeled and cut into 2-inch chunks. Cover kettle and cook 45 minutes more or until vegetables are done. Now mix 6 tablespoons flour with 1/2 cup cold water until smooth and add gradually to the stew, stirring occasionally. Continue to stir and heat until gravy is thickened.