3/4 gallon beef stock (12 cups)
1 tbsp garlic, peeled and minced
2 large onions, diced
2-3 lbs beef chuck cut into 2" cubes
2 tbsp olive oil
4 stalks celery, sliced
1/2 cup red wine
5 potatoes, peeled and cut into chunks
6 large carrots, peeled and sliced into chunks
2 bay leaves
1 bag of frozen peas
1 16 oz. can of tomato sauce
1/2 tbsp rosemary
1/2 tbsp thyme
1 tbsp cornstarch for thickening (optional)
salt and pepper to taste
Dredge beef in flour and saute in olive oil until browned, adding garlic during the last few minutes of browning.
Add wine to remove browned bits from the bottom of the pan. Add beef stock, the bay leaves, chopped onions, celery pieces, tomato sauce, rosemary and thyme. Reduce heat to low. Simmer for 2 hours until the onion is transparent and tender.
During the final 20 minutes of cooking the soup can be thickened if desired by mixing the cornstarch into a cup of cold water and adding to the soup. The thicker you choose to make your soup the more stew-like it becomes. Remove bay leaves before serving. This is even better the next day!
If using the slow cooker, after browning the meat and garlic and adding the red wine you can transfer to the slow cooker, add the rest of the ingredients and cook on high for 3-4 hours or low for 6-7 hours.
This was linked to: www.mandysrecipebox, http://www.momstestkitchen.com/