Beef Burgundy Stew - cooking recipe

Ingredients

2 lb. beef cubes (1/2-inch)
2 Tbsp. butter or margarine
1 soup can beef broth
1 1/4 c. Burgundy wine
1 c. tomatoes (16 oz.)
4 medium carrots, quartered
4 medium potatoes, quartered
2 c. sliced fresh mushrooms
1 bay leaf
1 clove garlic
dash of pepper
1/4 c. flour
1/3 c. water

Preparation

Brown beef in butter.
Pour off fat.
Add broth, wine, tomatoes, bay leaf, garlic and pepper.
Cover and cook over low heat for approximately 2 hours.
Add carrots, potatoes and mushrooms.
Cook 30 minutes more until the vegetables are tender. Remove bay leaf.