Mom's Beef Stewbeef, mexican, soups/stews, vegetables 4 tablespoon oil 3 tablespoon wine vinegar 1 1/2 lb beef stew meat 1 cup red wine 1 medium onion minced 1 bay leaf 1 clove garlic, minced 1/2 teaspoon oregano 1/2 cup tomato sauce 4 medium potatoes cubed 2 carrots, sliced 1 salt and pepper to taste Saute onion and garlic in oil. Add every thing except potatoes and carrots to large pot. Cover tightly and simmer 1 1/2 hours until meat is thoroughly tender. Half an hour before meat is ready add carrots and potatoes. |
