Ingredients

6 pounds stew meat cut up into bite-size pieces

10 to 12 cloves garlic

1 to 2 cubes butter or margarine

One 50-ounce can beef consomme

1 cup red burgundy wine

6 to 8 carrots, peeled and cubed

1 large onion, cubed

6 to 8 brown potatoes, peeled and cubed

4 stalks celery, sliced

10 mushrooms, sliced

3 Tablespoons dry parsley

4 Tablespoons sweet basil

4 bay leaves

ground pepper and garlic salt to taste

Cut fat off meat. Brown thoroughly one panful at a time with butter, garlic and pepper.

Put into large pot with consomme, wine, onion, celery and spices. Bring to a boil and simmer 45 to 60 minutes until meat is tender. Add carrots and potatoes and cook until tender. Add mushroom and adjust seasonings. To thicken, mix 1/4 cup cornstarch with water; add to stew, stir and remove from heat.

Serves: 15 to 20

• Sorensen's Resort on VirtualCities.com
• Sorensen's Resort Website
• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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