Mom'S Beef Bourbonnaise

• 1 1/2 lb. beef chuck (stewing meat), cut into 1-inch chunks
• 1 Tbsp. butter or margarine
• 1 clove garlic, minced
• 1 medium onion, chopped
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 1 can tomato sauce
• 3/4 c. red wine
• 1/4 c. water
• 1/4 tsp. basil
• 1/4 tsp. thyme
• 1/2 c. catsup
• 3 medium size carrots, sliced into 1/2-inch pieces
• 1 1/2 c. celery, sliced into 1-inch pieces
• 4 medium size potatoes, pared and cut into chunks

1. Lightly brown beef in butter.
2. Add garlic and onion.
3. Saute until transparent.
4. Sprinkle with salt and pepper.
5. Stir in soup, wine and water.
6. Cover; simmer for 30 minutes.
7. Add herbs and catsup.
8. Arrange vegetables on top of meat and gravy.
9. (Add more water now or while cooking; you want a rich, not-too-thin gravy.) Cover; simmer for 1 1/2 hours, or until meat and vegetables are tender.
10. (Check frequently to make sure there is sufficient gravy so that mixture does not scorch.)

beef chuck, butter, clove garlic, onion, salt, pepper, tomato sauce, red wine, water, basil, thyme, catsup, carrots, celery, potatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=573558 (may not work)