Beef Stew          after a Betty Crocker recipe

4 lb. stewing meat
1/2 cup soy sauce
3 1/2 cup red wine
2 or 3 cloves of garlic, pressed/crushed/minced

Marinade overnight.  Drain, reserving marinade.
Add water to the marinade to bring it to 2 qts.
Add 2 Tbsp granulated beef bouilon.  Bring to a
simmer.

Coat meat with seasoned flour (per cup of flour:
1 tsp salt, 1/4 tsp pepper, 1/2 tsp paprika).
Brown in fat and add to simmering liquid.
(Or, if you're lazy, just throw the meat into
the simmering liquid without browning it ---
this IS a bachelor's recipe!)  Simmer 2 hours.

Vegetables, cut small --- vary as desired:

1 cup each onion and parsnip
2 cups each carrots, celery, green pepper,
            turnip.
4 cups potatoes.
(Note:  jicama also works well and retains its
crunchiness in the finished product.)

Add to the pot.  Simmer until vegetables are
cooked (about an hour).  Thicken as desired.

Dumplings may be cooked in the stew during the
last 20-30 minutes.