2 to 3 pounds of lean stew meat or chuck roast
3 cloves garlic
1 (14 oz.) canned tomatoes
2 teaspoons worcestershire sauce
4 carrots, cut into bite-sized pieces
4 celery ribs
2 cups chopped leeks
4 potatoes, chopped
2 sweet onions, chopped
1/2 cup red wine
1 cup frozen peas
optional spices: 2 bay leaves and a pinch of thyme, rosemary, oregano, or sage
salt & pepper
2 tablespoons cornstarch mixed with 1/4 cup water
Cut the meat into bite-sized pieces and sear in a hot pan.
Add 3 cloves garlic, 1/2 cup red wine, 2 teaspoons worcestershire sauce and canned tomatoes and simmer for 90 minutes on low heat. Add optional spices if desired.
Add vegetables, except peas, and simmer on low for 25 minutes until the meat is soft and vegetables are done.
When vegetables are done, bring the pot back up to a boil and add the cornstarch and water, a little at a time, stirring constantly until the mixture thickens.
Add the peas and simmer for 5 minutes more or until peas are done.
Season with salt and pepper.