Beef Stew - cooking recipe

Ingredients

1 lb. beef round or pork, fat trimmed
1 pkg. dry onion soup mix
2 cloves garlic, minced
2 bay leaves
16 tiny new potatoes
4 medium carrots, quartered
2 small onions, quartered
1 medium cabbage, cut into 8 wedges
1/2 c. mushrooms (whole)
2 Tbsp. whole wheat flour

Preparation

Place meat in a Dutch oven and sprinkle dry onion soup over meat.
Barely cover with water and add garlic and bay leaves. Bring to a boil.
Reduce heat, cover and simmer until meat is tender, about 2 hours.
Check often and add water if necessary. Meat should always be covered.
When meat is tender, remove it from the pot.
Add potatoes, carrots and onions to the pot and cook, covered, for 10 minutes.
Add cabbage wedges and mushrooms; cook, covered, 15 to 20 minutes more.
Cut meat into 1-inch cubes and add to pot; reheat.
Drain liquid from meat and vegetables and reserve; remove bay leaves.
Make a gravy by adding thickening to liquid.
Serves 8.