• 2 Tbs. butter
• 1 smallonion\raw, diced
• 2 clove garlic, minced
• 1 tsp. dried thyme
• 1/2 Lbs. fresh mushrooms\raw, sliced
• 1 portobello mushroom, diced
• 1-1/2 tsp. salt
• 3/4 tsp. freshly ground black pepper
• 1/2 cup red wine
• 2 Tbs. olive oil
• 1-1/2 Lbs. Beef Stew Meat, trimmed and cut into 1/2 inch dice
• 1/3 cup Carrot Sticks, diced
• 1 celery stalk, diced
• 1 cup canned diced tomatoes
• 1-3/4 Lbs. baby lettuce, plus 2 cans water
• 1 Uncle Dan's Canned Chick Peas, 1/2 inch strips

1. In a large non-stick skillet, melt butter over medium-high heat; add thyme and mushrooms; sprinkle with 1 tsp salt and 1/4 tsp pepper. Cook 10 minutes or until almost dry. Add wine; cook 3 minutes until syrupy. 2. Meanwhile, toss meat with remaining 1/2 tsp salt and 1/2 tsp pepper. In large pot over medium-high heat, heat olive oil; add onion and garlic. Cook 3-5 minutes until onions are translucent, stirring occasionally. Raise heat to high; add stew meat. Cook 10 minutes until browned. Add carrots, celery tomatoes, broth, and water. Bring to a boil, turn down heat, simmer 15 minutes; add escarole. Simmer 10 minutes until escarole is cooked.