Jan's Beef & Vegetable Stew
1 lb. beef stew, cut into bite-size pieces
1 small bag of carrots, peeled and chopped
1 celery plant, chopped for stew
2 leeks, halved and chopped
1 large yellow onion, chopped for stew
2 large tomatoes, cubed
2 large potatoes, peeled and cubed
1 can of unsweetened corn
6 cloves of garlic, peeled and crushed
3-4 tbsps. olive oil
4-5 bay leaves, broken in half
2-4 cups of water
1 tbsp. parsley flakes
1 tbsp. dried basil
1 tbsp. dried oregano
1/2 cup white wine
4-6 tbsps. Worstershire sauce
black pepper, to taste
white pepper, to taste
6-8 tsps salt
In a large stock pot heat olive oil at medium heat and add in garlic.
As garlic starts to brown add in meat,1 tsp salt and the peppers, stir until slighly browned.
Deglaze with white wine and add in leeks, onion, celery and carrots.
Pour in 2 cups water and then the rest of the vegetables, add up to two more cups of water if needed.
Stir in the seasonings and about 6 teaspoons of salt.
Bring pot down to low heat and let stew, preferably over a period of a few days.
Add any additional salt to taste.