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Live! From Jasper's Kitchen
 
Tuscan Beef Stew
Serves 2-3
1 1/2 pounds stew beef, extra lean, cut in 1-inch cubes
2 Cups Italian Red Wine
1 1/2 teaspoons beef bouillon granules or base
4 medium Yukon Gold potatoes, cubed
3 carrots, (sliced)
2 yellow onions (cubed)
1 stalk celery (sliced)
1 can whole tomatoes
1 clove crushed garlic
2 tabl. Fresh rosemary leaves
1/2 Tsp. allspice
salt and crushed red pepper to taste
2 tablespoons cornstarch mixed with about 1/4 cup cold water

PREPARATION:
Put all ingredients in a slow cooker on low heat for 8 to 10 hours. Add 2 tablespoons of cornstarch mixed with water. Turn heat to high and stir until thickened.

Jasper J. Mirabile Jr.