Knott'S Beef Stew

• 1/4 c. oil
• 2 medium onions, sliced
• 3 cloves garlic, minced
• 4 lb. stew meat
• 1 (28 oz.) can tomatoes with liquid
• 1 c. dry red wine
• 2 Tbsp. Worcestershire sauce
• 1 bay leaf
• 1 tsp. basil, crushed
• 1 Tbsp. parsley, chopped
• salt and pepper to taste
• 2 potatoes, diced
• 3 lb. carrots, diced
• 3 stalks celery, diced
• 1 (16 oz.) can corn, drained
• 1 (15 oz.) can lima beans, drained

1. In a large Dutch oven, heat oil and saute onions and garlic until soft.
2. Add meat and brown on all sides.
3. Add tomatoes, wine, Worcestershire sauce, bay leaf, basil, parsley, salt and pepper. Simmer partially covered for 1 hour.

oil, onions, garlic, stew meat, tomatoes, red wine, worcestershire sauce, bay leaf, basil, parsley, salt, potatoes, carrots, stalks celery, corn, lima beans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=678721 (may not work)