Grandma’s Beef Stew

Recipe courtesy of Allison&Jeff

1 lb. of chuck (beef for stew) cubed into bite sized pieces

2-3 cups potatoes (chopped)

1 cup carrots (chopped)

1 cup celery (chopped)

1 large onion (chopped)

½ cup frozen peas

1 cup red wine (something you would drink)

1 package McCormick’s beef stew seasoning

Salt & Pepper to taste

Water

1. Flour the beef and brown it on both sides of a non-stick pan. Drain some of the fat/juice, set aside. Leave some of the fat & juices for flavor.
2. In a large cooking pot, sauté the onions with a little bit of olive oil until they are tender.
3. Add the beef, stew seasoning and all the vegetables (reserve about 1 cup of potatoes) and then add enough water to cover the vegetables & beef completely. Once you have added the water, then add the wine and salt & pepper the mixture. Give it a big stir.
4. Cover the pot and bring it to a simmer (NOT BOIL) for 45 minutes. You can stir the pot every 15 minutes. After 45 minutes, add the remaining potatoes, cook for another 45 minutes. The potatoes will begin to break down and make the stew thick. You can add more or less of whatever vegetables you like. You can also use more wine and less water.