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Golden Beef Stew

1 lb Stew meat, cut into bite sized pieces
1 md Onion, chopped
3 tb Olive or vegetable oil
1 cn Campbells Golden Mushroom soup
1/2 c Dry white wine
1 Clove garlic chopped (you could use dried minced garlic)
1/2 ts Dried thyme
1/2 ts Dried cumin powder
Salt and pepper to taste
3 md Potatoes, peeled and diced
3 Carrots, sliced

Brown the stew meat and onion in the oil in a large pot or dutch oven. Add the Golden Mushroom soup, seasonings, wine and enough water to generously cover the meat. Cover and simmer on low heat for several hours, stirring often and adding more liquid if necessary. About an hour before serving, add the potatoes and carrots. When they are soft, and the stew thick and golden brown in color, it's ready. Serve over rice or with thick slices of sourdough bread.

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