Beef Stew

Ingredients

4-5 lbs stew beef

bacon grease or cooking oil

1 lg onion chopped

¼ c flour

32 oz. beef broth

1 bottle dry red wine

1 6 oz can tomato paste

1 T dry rosemary

1 lb potatoes, peeled and cut into 1 in. cubes

1 lb. Peeled baby cut carrots

1 lb. Sliced mushrooms

1 lb frozen white pearl onions

¼ c. butter

1 T red currant jelly

Directions

In large stock pot, brown beef in bacon grease or cooking oil in 2 or 3 batches. Add onion and flour to beef in pan and cook, stirring constantly, 2 minutes. Add broth, wine, tomato paste and rosemary. Bring to boil. Reduce heat, cover, and simmer 2 hours.