Mom'S Beef Stew

• 1 1/2 lb. beef stew meat
• 1 large onion
• 1/2 can tomato sauce
• 1 bouillon cube
• 1 clove garlic
• 6 peppercorns
• 1/2 bay leaf
• 2 or 3 sprigs parsley
• 1 c. water
• 1/4 c. sherry wine
• salt to taste
• 3 medium potatoes
• 4 to 5 medium carrots

1. Brown meat on
2. all
3. sides.
4. Reduce
5. heat and add onions and garlic.
6. Cook
7. until
8. onions
9. are soft but not brown.
10. Add tomato sauce, water,
11. peppercorns, bay leaf, bouillon cube and chopped parsley.
12. Simmer on low heat 1 hour.
13. Add the wine and simmer until meatts
14. tender.
15. Prepare
16. potatoes and carrots. Cook in a separate pot until just tender.
17. Add salt as desired while cooking.
18. Use
19. as
20. little water as possible.
21. Add to the meat, water and
22. all.
23. Best refrigerated overnight and reheated.

beef stew meat, onion, tomato sauce, bouillon cube, clove garlic, peppercorns, bay leaf, parsley, water, sherry wine, salt, potatoes, carrots

Taken from www.cookbooks.com/Recipe-Details.aspx?id=633469 (may not work)