Beef-Wine Stew

Salt and pepper, to taste
2 pounds stew meat or small chuck roast, cut up
2 tablespoons bacon drippings
2 onions, chopped, 1 quartered
1 clove garlic, minced
1 (10 1/2 ounce) can beef bouillon
1 1/2 cup red wine or sherry
1 bay leaf
1 pound carrots, cut into 1-inch slices
4 to 6 potatoes, peeled and cut into 1-inch cubes

Salt and pepper meat; then slowly brown in bacon drippings on top of
stove. Add chopped onions and minced garlic; let brown. Pour bouillon over
meat, scraping sides and bottom to get browned bits. Transfer meat and
gravy to a Dutch oven or casserole. Add wine, bay leaf and quartered
onion. Put in 350F oven and bake, covered, for 45 minutes. Add carrots and
potatoes. Sprinkle with salt and pepper and baste with gravy. Continue
to cook for 1 to 1 1/2 hours or until vegetables and meat are tender. If
gravy is too thin, thicken with flour and water paste. Remove bay leaf.

Yields 4 to 6 servings


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