4 lbs. stew meat 1 c. red wine
4-6 T. oil 1/2 c. margarine
1 1/2 c. onions, sliced 4 carrots, sliced
8 oz. tomato sauce 2 cloves garlic, minced
salt and pepper
Brown meat in oil. Add margarine. Remove meat to dutch oven. Brown
onions and carrots; set aside. Cook tomato sauce in remaining margarine
and pour over meat. Add garlic, salt and pepper. Bring to a boil, and
reduce heat to a simmer. Cook 1 hour. Add wine, and cook an additional
20 minutes.
Source: This has nothing to do with the holiday save that Jana's family has
"always" made this in December.
