Beef Stew 17

• 1 lb beef stew meat
• 3 teaspoons beef bouillon granules
• 2 cups water
• 5 ounces dry red wine
• 3 34 cups frozen stew vegetables
• 2 tablespoons cornstarch
• 3 garlic cloves
• 2 teaspoons olive oil
• 34 cup frozen peas

1. heat large pot with olive oil on medium.
2. Add garlic (3 large cloves)
3. Add meat.
4. Brown meat in garlic olive oil.
5. Add bullion and 1 1/2 cups of water, wine and season to taste (all purpose seasoning, thyme, pepper and a couple of bay leaves are suggested).
6. Simmer for an hour.
7. Add vegetables.
8. heat until vegetables are hot (15 minutes)
9. mix cornstarch with 1/4 cup of water.
10. Add to the mixture, stir until thickened.
11. Add frozen Peas.
12. When peas are hot, serve.

beef stew meat, beef bouillon granules, water, red wine, frozen stew vegetables, cornstarch, garlic, olive oil, frozen peas

Taken from www.food.com/recipe/beef-stew-17-342829 (may not work)