Beef stew

Ingredients

• 1/2 to 1 Onion diced
• 1 to 2 cloves Garlic minced
• 1 to 2 Tbsp Oil Can use olive or vegetable
• 2 pounds Beef cut into bite-size chunks
• 2 to 3 14 oz. cans diced tomatoes
• 1 cup dry red wine (use a decent quality, dark wine)
• 2 14 oz. cans beef broth Can sub for beef stock, if you have it
• 3 cups potatoes cubed (yukons or reds are best)
• 1 1/2 cups carrots cut into chunks

Instructions

1. Heat oil in a large stockpot over medium high heat. Add onion and cook until softened and translucent, then add garlic and cook for one minute (until fragrant). Add beef to onion and garlic mixture and cook until chunks are browned on all sides (cook in separate batches if needed).
2. After beef is done cooking, add diced tomatoes, red wine, and broth. Stir to blend and bring to a boil. Then add potato chunks and carrot chunks. Cook until vegetables are soft and ready to eat (approximately 30 minutes).
3. Serve immediately or package for freezer storage.
4. Optional: can also add green beans (fresh, canned, or frozen), corn (frozen), barley (add 10 minutes before cooking is complete), small pastas, or other assorted veggies.