Beef Stew

1 lb of beef stew meat, cut into bite-sized pieces
vegetable oil
garlic salt and pepper to taste
water
1/3 cup red wine
1/4 cup ketchup
2 potatoes, peeled and cubed
2-3 carrots, peeled and diced
1 stalk celery, diced
1 large onion
1 cup or so frozen peas (optional)
cornstarch or flour and water to thicken

Brown the meat over medium high heat in a small amount of oil. Brown on all sides. Add some garlic salt and pepper. Add water just enough to cover; stir in red wine and ketchup. Cook over low heat for an hour or so until the meat is tender. Add potatoes, carrots, celery, and onion and cook for another 45 minutes; you might have to add a little more water when you add the vegetables. If you add peas, do that just a few minutes at the end. Mix up cornstarch or flour and water and add to thicken; bring the stew to a low boil so it will thicken.

Serve with cottage cheese and sourdough bread.

6 servings