1 lb. chopped beef (for stew)
1 cup red wine (good for cooking)
1 white onion
2 garlic cloves
2 potatoes
3 beef bouillon cubes
6 cups water
1-2 carrots
1-2 stalks of celery
salt, pepper, dried basil and dried parsley, to taste

Preheat Crock-Pot. Chop up onions, put garlic through garlic press or you can mince.

Sauté onions and garlic in pan. Add beef and brown. Once brown pour wine in pan, simmer for a couple minutes. Empty into Crock-Pot.

Chop up potatoes and add to Crock-Pot. Add beef bouillon cubes, 2 cups of water per cube. I use 3 cubes. Cook for 2 hours on high.

Chop up carrots and celery, add to pot and cook for another 1 1/2 to 2 hours.

Tastes really good with cornbread.

This is enough for 3-4 people.

Note: Ingredients can fluctuate depending on the amount of people you are feeding.

Submitted by: Nikkita