Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1½ pounds | Stew beef (lean) |
| 1 each | Onion, chopped |
| 1 each | Clove garlic, chopped |
| ¼ cup | Oil |
| ½ cup | Tomato sauce |
| 1 cup | Water |
| 3 tablespoons | Wine vinegar |
| 1 teaspoon | Salt |
| ½ teaspoon | Pepper |
| 12 teaspoons | Oregano |
| 3 larges | Carrots, cut up |
| 3 larges | Potatoes, cut up |
FROM: ARIZONA COOKBOOK
Put all ingredients (except for carrots and potatoes) into 2-qt.
covered pan. Cover and simmer over low heat for 1½-2 hrs. Add the vegetables and continue simmering until meat is tender. This stew will have a thin liquid. Looks easily adaptable to crock pot or pressure cooker.