Doc Catlin’s Greenfield Highland Beef Stew

• 1 LB. STEW BEEF, IN BITE SIZE PIECES

• 3 CLOVES GARLIC, CRUSHED

• ¼ TSP. FRESH GROUND PEPPER

• 1 TBSP. OLIVE OIL

• 1 3” YELLOW ONION, COARSELY CHOPPED

• 1/2 TSP. COARSE SALT

• 1 CUP STOCK OR WATER

• 1 TBS. FLOUR

• 2 CUPS POTATOES, IN BITE SIZE PIECES

• 2 CUPS CARROTS, IN BITE SIZE PIECES

• ¾ C. RED WINE (OPTIONAL)

• 1 LARGE CAN SEASONED CRUSHED TOMATOES

• 1 TSP. OREGANO

Put olive oil in a heavy pot. Add onion, garlic, and stew beef. Cover with flour and mix well. Cook on medium-high until beef is brown and onions translucent. Add tomato sauce, spices, broth, and red wine. Reduce heat to a low simmer and cook for two hours until beef is tender. Add potatoes and carrots and cook on slightly higher heat for 20-30 minutes till vegetables are tender but not mushy. You may need to add a bit more liquid to cover the vegetables. Serve with crusty bread or rolls.