2 tbsp. olive oil; optional
6 oz. Rhine wine
2 oz. water
2 lb. stew meat, beef, remove fat or 2 lb. boneless shoulder steak, remove fat; cut into 1 inch cubes
1 (20 oz.) bag frozen mixed vegetables
1/4 tsp. Italian seasoning
1 tbsp. salt
1/2 tsp. black pepper
1 tsp. garlic powder
2 med. size potatoes, peeled and cut into 1/2 inch pieces

Use pot large enough for all ingredients. Place in olive oil, wine, water, and meat. Brown meat on high heat for 10 minutes, turning frequently. Add enough water to cover meat. Cover pot and bring to boil on high heat. Reduce heat to low and cook 40 minutes. Add the vegetables and spices, cook 15 minutes, covered. Add the potatoes and cook until tender, approximately 10-15 minutes. Remove from heat and serve. Makes 4-6 servings.

NOTE: To remove skin from tomatoes drop tomatoes in boiling water for 30 seconds to 1 minute. Then place them in cold water for a couple of minutes, then skin can be removed.