Jacqie'S Easy Beef Stew

• 2 lb chuck in 2 inch chunks
• 1 T butter
• 1 large onion diced
• 3 ribs celery sliced
• 1/4 cup ketchup
• 1 T Worcestershire sauce
• Salt, pepper, garlic powder
• 2 tsp herbes de provence
• 1/2 cup red wine
• 1 can Progresso Mushroom Soup
• 1 envelope Lipton Onion Soup
• 2 cups water
• 2 large russet potatoes, peeled, cut in 1 inch chunks
• 5 large carrots, cut in 1/2 inch slices
• 1.5 cups chopped cabbage
• 2 cups mushrooms, quartered
• 1.5 cups frozen peas

1. Sprinkle beef with salt, pepper and garlic powder and sear in butter until browned but not cooked through. Do this in batches so beef sears - do not allow it to stew. Add beef back into pot and add onion and celery. Cook until onion and celery soften, about 5 minutes. Add wine, mushroom soup, onion soup, worcestershire sauce, ketchup, water and herbs de provence. Cover and simmer on low for 1 hour, stirring occasionally. Add potatoes, carrots and cabbage. Cover and simmer on low for 45 minutes, until vegetables are soft. Add mushrooms and simmer for 15 minutes. Add peas and turn off heat. Allow to rest for 1 hour, covered. This becomes better the longer it rests. Reheat gently before serving.

chuck, t, onion, celery, ketchup, worcestershire sauce, salt, red wine, progresso mushroom soup, onion soup, water, russet potatoes, carrots, cabbage, mushrooms, frozen peas

Taken from www.epicurious.com/recipes/member/views/jacqies-easy-beef-stew-52678961 (may not work)