1 1/2 to 2 lb. beef pot roast, cut into stew meat (3/4-inch bite size pieces. Sirloin tip is the best, but a chuck roast works great too!)
1 tbsp. lighter flavor olive oil (for browning)
1 tbsp. Hormel lower sodium and low fat bacon bits
3 cups red potatoes, peeled and diced into bite-size 3/4-inch pieces
2 cups carrots, cut into bite size, 3/4-inch pieces
1 cup baby sweet peas
1 medium-large yellow onion, chopped medium (3/4-inch size)
4-5 cloves garlic, smashed and diced small
1/4 cup dry red wine
1/2 Knorr beef bouillon cube, divided
1 tsp. Kitchen Bouquet or soy sauce or 1 tsp. mesquite flavor liquid smoke (choose only one)
4 or 5 cups water
3 or 4 tbsp. corn starch
salt and black pepper, to taste

Lightly coat a non-stick skillet with a paper thin layer of olive oil. You can use a spray version, but I prefer to brush it on. Turn on burner to medium to medium-high heat. Add the bacon bits. When the bacon bits begin to sizzle in the olive oil, add the prepared stew meat pieces. This should not be so hot it splatters, so reduce the heat a little if it does. Salt and pepper the meat to taste.

Brown lightly, stirring to get all sides of the meat pieces for about three or four minutes till salt and pepper start to bond with meat. Gently add and stir in the red wine, garlic, onions and Kitchen Bouquet (or soy sauce or liquid smoke, either one). Continue browning, stirring gently occasionally, until the onions are caramelizing, and meat is well browned on all sides, and the liquid has cooked off completely. Don't let it scare you! :)

When the mixture is fully browned, there should be pieces in the bottom of the skillet that are near-scorched, but not burned to a crisp, and the meat should have NO pink in the middle, with well browned edges and sides. This is what makes the best flavors for the stew. It takes about an hour on the proper heat setting. It's worth the wait

At this point, when the liquid is gone, add 2 cups water and 1/4th piece of the Knorr beef bouillon cube, set the rest aside. Bring to a boil and then reduce heat to medium simmer. Cover and cook for 2 hours, stirring occasionally, but gently. By now, the meat is very tender and you want to be careful not to break it up.

Add in the potatoes, carrots and peas. Stir gently. Add up to another 2 cups of water and another 1/4th of the Knorr bouillon cube. Cover and simmer for 20 to 25 minutes until the potatoes, carrots and peas are tender.

In about 1/2 cup of cold water, whip in 3 tablespoons corn starch. Remove the cover from the stew, and stir it into the liquid near the edge of the skillet. Continue to simmer uncovered until the liquid thickens.

Note: You can add more water and cornstarch, if you like it thicker, or you can do less if you like it thinner.

Taste test it! Add salt and pepper if needed.

Note: The trick to keeping this lactose-free is the use of products which do not use milk, milk products, or products with milk derivatives. There is no need for butter flavored oils, or any milk, yogurt or any other dairy product to thicken it, all of which contain lactose.

Enjoy! :)

Serves 4 to 6. Can be frozen and reheated.

Submitted by: Holly Carmichael