Beef Stew (stove-top)

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• 2 -3 tablespoons olive oil
• 2 -3 garlic cloves, minced or pressed
• 1 1/4 lbs stewing beef, cut into 1 inch cubes
• 1 large onion, coarsely chopped
• 1 teaspoon bacon grease, or 1-2 slices cooked crumbled bacon (optional)
• 1 (16 ounce) can diced tomatoes with basil and oregano
• 1 (16 ounce) can reduced-sodium beef broth
• 1 (6 ounce) can v8 vegetable juice (3/4 cup)
• 1/2 cup dark red wine (cabernet, merlot, etc.)
• 2 tablespoons red wine vinegar
• salt
• pepper
• oregano
• basil
• 4 medium red potatoes, cut into bitesize cubes (leave skin on)
• 2 cups sliced carrots
• 3/4 cup frozen peas, use more or less as desired
• 2 tablespoons cornstarch

Recipe

• 1 heat oil in a large pot (i use my 5qt cast iron dutch oven).
• 2 saute garlic and beef until beef is browned on all sides and some of the liquid, if any, has cooked down.
• 3 add onions and cook until translucent.
• 4 you can add a little bacon grease or cooked crumbled bacon at this point if you like, for extra flavor.
• 5 add tomatoes, beef broth, v-8 juice, wine, red wine vinegar and seasonings; cover and simmer 1 hour.
• 6 add potatoes, peas and carrots and simmer 1/2 hour to 1 hour or until vegetables are tender but not mushy.
• 7 in a small cup dissolve cornstarch in a little cold water and stir into stew to thicken.
• 8 taste and reseason as necessary; serve with biscuits or crusty homemade bread.