Recipe for cooking beef-wine stew

Soups for Salads :: Stews

Beef-Wine Stew

Salt and pepper, to taste
2 lb. stew meat or sm. chuck roast, cut up
2 Tbsp. bacon drippings
2 onions, chopped, 1 qt.ered
1 clove garlic, minced
1 (10 1/2 oz.) can beef bouillon
1 1/2 C. red wine or sherry
1 bay leaf
1 lb. carrots, cut into 1-in. slices
4 to 6 potatoes, peeled and cut into 1-in. cubes

Salt and pepper meat; then slowly brown in bacon drippings on top of stove. Add chopped onions and minced garlic; let brown. Pour bouillon over meat, scraping sides and bottom to get browned bits. Transfer meat and gravy to a Dutch oven or casserole. Ad wine, bay leaf and qt.ered onion. Put in 350F oven and bake, covered, for 45 min.

Add carrots and potatoes. Sprinkle with salt and pepper and baste with gravy. Continue to cook for 1 to 1 1/2 hr. or until vegetables and meat are tender. If gravy is too thin, thicken with flour and water paste. Remove bay leaf.

Makes approximately 4 to 6 servings.