1 1/2 tsp. salt
1 pkg. frozen vegetables for stew
1 tsp. minced garlic
1 1/2 c. spaghetti sauce
1/3 c. dry white wine
2 lbs. beef for stew
1/2 tsp. basil
1/4 tsp. pepper
1 1/2 c. water
Olive or salad oil

In 5 quart Dutch oven, brown beef (cut into 1 1/4 inch chunks), half at a time in 2 tablespoons oil. In drippings cook stew vegetables for 5 minutes. Stir in spaghetti sauce, water, wine, salt, basil and pepper. Add meat. Cook to boiling. Simmer (covered) 90 minutes. Serve with noodles or rice.