Instructions
Combine the flour, salt, pepper and paprika in a dish.
Cut the meat into large chunks, about 2-inches.
Dredge the meat in the flour mixture, coating all sides.
Heat 2 tablespoons vegetable oil in a large, heat-proof casserole over medium-high heat.
Using a few chunks at a time, cook the meat on all sides for or until lightly browned.
Do not crowd the pan.
Remove each piece to a plate as it browns.
When all the meat has browned, add the remaining tablespoon vegetable oil to the pan.
Add the onions and cook, stirring occasionally, for .
Add the garlic and cook for another minute.
Pour in the wine and stock, raise the heat and bring to a boil.
Simmer for or until the liquid has reduced slightly.
Return the meat to the pan.
Add the bay leaf, thyme and parsley.
Cover the pan, Turn the heat to low or place in the oven at 225 degrees.
Cook for .
Add the potatoes and carrots and cook, covered for another .
Add the peas and mushrooms and cook for another or until the meat and vegetables are very tender.
Remove the bay leaf, thyme and parsley sprigs.
Makes 4-6 servings