Beef Stew

from McCalls cookbook pp 208 slightly modified

4-6 T olive oil

3 lb beef - chuck, round or rump, cut into 1 1/2 inch cubes

2 medium onions, chopped

2 cups red wine

2 cups water

2 bouillon cubes

1 clove garlic finely chopped

1 bay leaf

1/8 t thyme

1 T salt

1/2 t pepper

6 medium potatoes, peeled

15-20 baby carrots

10 small onions (or find something), peeled

2 red peppers

8 oz tomatoes or a couple fresh

• 1. Brown the cubes in the oil in small batches so you are not getting liquid. Let one side brown well then brown other sides somewhat. Remove meat

  2. Saute chopped onions until soft, and garlic for 2 minutes

  3. Return meat to pan, add water, wine, bouillon, bay leaf, tymbe salt and pepper. Cover siummer 1 1/2 hours

  4. Cut potatoes, carrots and peppers into chunks, if the onions are too big, cut them into chunks. But it's nice to have some stay whole. Add the vegetables to the pot. Cook for another hour. Adding liquid if necessary

  5. Thicken gravy with nutrathik to desired consistency.

This can cook longer without a lot of danger, but not too much longer or it will all fall totally apart.

Instead of oil, you might start by frying some bacon and then browning the meat in the bacon drippings. This would be the Anthony alternative.