Salt and pepper, to taste
2 pounds stew meat or small chuck roast, cut up
2 tablespoons bacon drippings
2 onions, chopped, 1 quartered
1 clove garlic, minced
1 (10 1/2 ounce) can beef bouillon
1 1/2 cup red wine or sherry
1 bay leaf
1 pound carrots, cut into 1-inch slices
4 to 6 potatoes, peeled and cut into 1-inch cubes

Salt and pepper meat; then slowly brown in bacon drippings on top of stove. Add chopped onions and minced garlic; let brown. Pour bouillon over meat, scraping sides and bottom to get browned bits. Transfer meat and gravy to a Dutch oven or casserole. Ad wine, bay leaf and quartered onion. Put in 350°F oven and bake, covered, for 45 minutes.

Add carrots and potatoes. Sprinkle with salt and pepper and baste with gravy. Continue to cook for 1 to 1 1/2 hours or until vegetables and meat are tender. If gravy is too thin, thicken with flour and water paste. Remove bay leaf.

Yields 4 to 6 servings.

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