Beef Stew

This beef stew is slowly simmered with carrots, potatoes, and celery in a rich red wine sauce. It's well worth the wait.

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Ingredients:

• 1 pound lean stew beef  
• 1 pound baby carrots  
• 4 medium red potatoes, diced  
• 4 stalks celery, diced  
• 1 onion, peeled and diced  
• 1 10.75-ounce can reduced-fat tomato soup
• 1 cup red wine or cooking wine  
• 4 cloves garlic, peeled and minced
• 1 bay leaf  
• 4 whole cloves  
• Salt and black pepper to taste  
• 1 (10-ounce) package frozen peas      

Method

Place all ingredients except peas in a slow cooker. Cover and cook on low for 8 to 10 hours. Stir in peas. Remove bay leaf and cloves before serving.

Notes:

Number of servings:

Submitted By: xxxooo
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