Judy's Recipe

Red Wine Beef Stew

Category: soups

servings 6
cooking time 2 1/2 hours
prep time 30 to 45 minutes

1 onion (chopped)
3-1/2 lbs. stew meat
4 stalks celery
2 lb. baby carrots
8 peeled and quartered medium potatoes
1 tablespoon olive oil
3 cups of red wine (does not matter what kind)
2 cups of beef bouillion
1 tablespoon
3 cloves garlic crushed
1/2 teaspoon thyme
1 teaspoon cumin
1/2 teaspoon crushed coriander
1/2 teaspoon crushed fennel seeds
1/2 teaspoon marjoram
1 box frozen baby peas
Dry stew meat with a paper towel.Get a large pot screaming hot. Add olive oil. Add stew meat and brown. Remove stew meat. Add onions, sweat them down. Remove set to side Pour red wine into pot loosen all the bits. Add beef bouillion. Add back in meat and onions. Add celery. Crush together fennel,thyme, cumin, fennel seeds, and marjoram, add to pot. Cook on med heat for 1 hour. Add carrots and potatoes. Cook for 1 more hour. Add frozen peas. Cook for 1/2 hour. Make sure carrots are tender. Serve and enjoy