Sandy'S Good For You Stew

• 1/4 c. olive oil
• 1 lb. stew beef
• 1 lb. ground beef
• 2 cloves garlic, chopped finely
• 1 small head cabbage, quartered with tough center removed and then cut in thick slices
• 3 carrots, chopped
• 4 ribs celery, chopped
• 2 turnips, chopped
• 1 large onion, chopped
• 48 oz. can V-8 juice
• 1/2 c. red wine
• 1/2 c. red wine vinegar
• 1 c. beef bouillon
• salt and pepper to taste
• 2 bay leaves
• 2 zucchini, chopped
• 1 c. barley

1. Brown stew beef in a skillet in the olive oil. Add garlic and saute for a couple of minutes longer. Pour into a large crock pot. Brown ground beef in the skillet. Drain and add to the crock pot. Add cabbage, carrots, celery, turnips and onions to crock pot and pour on the V-8 juice. Add red wine and red wine vinegar to the crock pot. Add enough beef bouillon to cover. Season with salt and pepper and top with bay leaves. Cook on high for 4 hours. Remove bay leaves then add zucchini and cook for another hour. Add barley and cook for 1 more hour.

olive oil, stew beef, ground beef, garlic, head cabbage, carrots, celery, onion, red wine, red wine vinegar, beef bouillon, salt, bay leaves, zucchini, barley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=35547 (may not work)