Beef Stew

• 6 Tbsp. shortening
• 3 lb. beef chuck (round or rump), cut into cubes
• 2 medium onions, chopped
• 1 c. red wine
• 2 bouillon cubes
• 1 clove garlic
• 2 Tbsp. parsley, chopped
• 1 bay leaf
• 1/8 tsp. thyme
• 1 1/2 Tbsp. salt
• 1/4 tsp. pepper
• 6 medium potatoes
• 6 medium carrots
• 10 small white onions
• 3 stalks celery
• 2 medium tomatoes or 1 (8 oz.) can tomatoes (undrained)

1. Over medium heat, heat shortening in Dutch oven.
2. Brown meat on all sides.
3. Remove and saute onions until tender.
4. Return meat and add 4 cups water, wine, bouillon, garlic, parsley, bay leaf and spices.
5. Cover and simmer 1 1/2 hours.
6. When meat has cooked, add potatoes, carrots, onions and celery; cook for 1 hour.
7. Twenty minutes before end of cooking time, add tomatoes.
8. Gravy will be thin.
9. If desired, thicken with 1/4 cup flour, blended with 1/4 cup of water.
10. Stir quickly into pan.
11. Cook, stirring, until it boils and thickens.

shortening, beef chuck, onions, red wine, bouillon cubes, clove garlic, parsley, bay leaf, thyme, salt, pepper, potatoes, carrots, white onions, stalks celery, tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=456149 (may not work)