Beef Stew
2 lbs filet mignon, cubed into 1' cubes
1/4 cup all purpose flour
salt and pepper
1 cup cut carrots
1 cup cut celery
1 cup pearl onions
1 cup cut potatoes
2 Tbs tomatoe paste
2 cups beef broth
1 cup red wine
1 minced garlic
1 Tbs worshetershire sauce
1 bay leaf
1 sprig fresh thyme
1/2 sprig fresh rosemary
2 portabella mushrooms, sauted in 1 Tbs olive oil
and 1 Tbs butter
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