This is a great recipe that has been passed down - enjoy

INGREDIENTS

· 1 ½ lb meat, 1” cubes
· 1 green and one red pepper, cut into large pieces.
· 1 medium onion, cut in large pieces
· 3 medium carrots, 1” pieces
*(carrots may be served separately)
· ½ lb mushrooms, whole
· 1 can Campbell’s Beef Broth
· ¼ cup of dry red wine
· 1/5 cup of vinegar (tarragon if available)
· 1/5 cup of “Pearl River Bridge” brand, Mushroom Soy sauce
· 1 small can of tomato paste
· 1 ½ tablespoons corn starch dissolved in ¼ cup water
· 1 tablespoon coarse ground pepper (or more to taste)
· 1 teaspoon salt - to taste
· 2 teaspoons whole rosemary leaves
· ¼ teaspoon celery seed
· 2 tablespoons worcestershire sauce

METHOD
· Put meat in a bowl, sprinkle pepper, mix to coat meat
· brown meat in very hot bacon fat in a frying pan, transfer to a large stew pot.
· Fry onions in bacon fat, add to stew pot
· Add wine, broth, vinegar, tomato paste, and soy sauce to fry pan, boil and then add to stew pot
· Add veg and spice to stew
· Simmer about 1 hour
- Increase heat to slow boil and add enough corn starch mixture to thicken (most of the mixture will be needed)
Serve with red currant jelly, * carrots, and German Spatzle or egg noodles.