1 pound boneless bottom round steak, cut into 1-inch cubes 1 tablespoon flour 1 teaspoon garlic salt 1 pinch black pepper 1 tablespoon corn oil 1 onion, peeled and chopped 1 cup beef broth 1/2 cup red wine 2 medium potatoes, pared and diced 3 carrots, pared and diced 1 teaspoon parsley flakes dried thyme, crushed
Combine the flour, garlic salt and pepper in a plastic bag. Dust the meat with the flour mixture.
In a large oil covered saucepan brown the meat. Add the onion, broth and wine. Cover tightly. Simmer slowly for 1 1/2 hours or until tender. Skim off excess fat. Add the potatoes, carrots, parsley flakes and seasoning. Cover and simmer for an additional 30 minutes. Serves 4