Trucker'S Over The Road Stew

• 2 to 3 large baking potatoes, cut into small sections (1-inch)
• 6 to 8 carrots, cut into 3/4-inch sections
• 4 to 6 stalks celery, cut into 3/4-inch sections
• 3 to 4 onions, sliced
• 1 to 2 bell peppers, sliced into 1/4-inch strips
• 2.5 lb. road kill, cut into 3/4-inch cubes (substitute beef if you don't travel)
• 2 to 3 Knorr beef bouillon cubes
• 1 to 2 Tbsp. Mrs. Dash seasoning (bluish green top)
• 1 tsp. garlic powder
• 1/2 c. Worcestershire sauce
• 1/4 c. olive oil
• 1/2 c. red wine (your choice)
• 2 to 3 c. water

1. Cooking Vegetables:
2. Place 2 to 3 cups of water in a large pot, add 2 to 3 beef bouillon cubes and bring to a boil.
3. Lower the heat and add the carrots and celery; cook for 10 to 15 minutes, then add the potatoes and cook for an additional 15 to 20 minutes.

baking potatoes, carrots, stalks celery, onions, bell peppers, road kill, garlic powder, worcestershire sauce, olive oil, red wine, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=765843 (may not work)