Ranch Beef Stew

• 1 12 tablespoons shortening or 1 12 tablespoons vegetable oil
• 1 12 lbs beef, cut into bite-sized cubes
• 2 cups water
• 2 tablespoons Burgundy wine
• 1 (1 1/4 ounce) package Lipton Onion Soup Mix
• 1 (28 ounce) can stewed tomatoes (undrained)
• 2 14 teaspoons chili powder
• 2 carrots, thinly sliced
• 1 small green pepper, chopped
• 1 cup celery, thinly sliced (3 stalks)
• 3 potatoes, diced

1. In a large skillet, melt shortening, and brown meat (10 minutes).
2. Add 1 cup water, wine, soup mix, tomatoes, and chili powder.
3. Cook, uncovered, for 45 minutes, stirring as needed.
4. Place the vegetables over the meat and add remaining cup of water.
5. Cook, uncovered, until veggies are tender and gravy thickens (45 minutes).
6. Serve with bread, if desired.

shortening, beef, water, wine, onion soup mix, tomatoes, chili powder, carrots, green pepper, celery, potatoes

Taken from www.food.com/recipe/ranch-beef-stew-193776 (may not work)