Beef Stew

Directions

1. 1
   Place meat in a Dutch oven and sprinkle dry onion soup over meat.
2. 2
   Barely cover with water and add garlic and bay leaves. Bring to a boil.
3. 3
   Reduce heat, cover and simmer until meat is tender, about 2 hours.
4. 4
   Check often and add water if necessary. Meat should always be covered.
5. 5
   When meat is tender, remove it from the pot.
6. 6
   Add potatoes, carrots and onions to the pot and cook, covered, for 10 minutes.
7. 7
   Add cabbage wedges and mushrooms; cook, covered, 15 to 20 minutes more.
8. 8
   Cut meat into 1-inch cubes and add to pot; reheat.
9. 9
   Drain liquid from meat and vegetables and reserve; remove bay leaves.
10. 10
    Make a gravy by adding thickening to liquid.
11. 11
    Serves 8.