Beef Stew

Ingredients

• 6 Tbsp shortening
• 3 lb beef chuck round or rump cut into cubes
• 2 medium onions chopped
• 1 c red wine
• 2 bouillon cubes
• 1 clove garlic
• 2 Tbsp parsley chopped
• 1 bay leaf
• 18 tsp thyme
• 1 12 Tbsp salt
• 14 tsp pepper
• 6 medium potatoes
• 6 medium carrots
• 10 small white onions
• 3 stalks celery
• 2 medium tomatoes or 1 8 oz can tomatoes undrained

Directions

1. Over medium heat heat shortening in Dutch oven
2. Brown meat on all sides
3. Remove and saute onions until tender
4. Return meat and add 4 cups water wine bouillon garlic parsley bay leaf and spices
5. Cover and simmer 1 12 hours
6. When meat has cooked add potatoes carrots onions and celery cook for 1 hour
7. Twenty minutes before end of cooking time add tomatoes
8. Gravy will be thin
9. If desired thicken with 14 cup flour blended with 14 cup of water
10. Stir quickly into pan
11. Cook stirring until it boils and thickens