Beef Stew (Stove-Top)

By Zewbiedoo on March 08, 2005

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Ingredients

    1. 2 -3 tablespoons olive oil
    2. 2 -3 garlic cloves, minced or pressed
    3. 1 1/4 lbs stewing beef, cut into 1 inch cubes
    4. 1 large onion, coarsely chopped
    5. 1 teaspoon bacon grease, or 1-2 slices cooked crumbled bacon (optional)
    6. 1 (16 ounce) cans diced tomatoes with basil and oregano
    7. 1 (16 ounce) cans reduced-sodium beef broth
    8. 1 (6 ounce) cans V8 vegetable juice ( 3/4 cup)
    9. 1/2 cup dark red wine ( cabernet, merlot, etc.)
    10. 2 tablespoons red wine vinegar
    11. salt
    12. pepper
    13. oregano
    14. basil
    15. 4 medium red potatoes, cut into bitesize cubes ( leave skin on)
    16. 2 cups sliced carrots
    17. 3/4 cup frozen peas, use more or less as desired
    18. 2 tablespoons cornstarch

Directions

  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.
 
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