1 to 1 1/2 pounds stew meat cut in small cubes

2 to 3 tablespoons olive oil

2 onions sliced

4 to 6 potatoes large slices

1 cup celery and leaves, chopped

2 to 3 tablespoons parsley fresh or dried

1/2 pound carrots mini preferred

1/2 cup burgundy wine

1 teaspoon paprika

1 4 oz. can mushrooms reserve liquid

salt and pepper to taste

Brown beef well in oil in pressure cooker or pot.

Add to browned beef, onion, celery, carrots

parsley, paprika, salt and pepper.

Mix together.

Add wine and liquid from mushrooms.

Cover and cook 12 minutes.

Cool cooker.

Uncover, add mushrooms. Sprinkle Wondra flour on top, stir and heat for 1 minute.

Option:

omit potatoes and serve over noodles.

Stove top method:

Add wine and liquid from mushrooms to make 1 cup of liquid.

Add liquid to browned meat.

Simmer 15 minutes.

Add vegetables and remainder of ingredients and cook until meat and vegetables are tender.