BEEF STEW

2-1/4 lbs beef stew meat
Vegetable cooking spray
2 large onions, diced
1 large green pepper, cut into 1-inch pieces
1 pound carrots, cut into 1-inch pieces
3 stalks celery, cut into 1-inch pieces
2 cups Chablis
2 cups water
1 tsp dried whole rosemary
1 tsp dried whole basil
1 tsp dried whole thyme
Ground pepper to taste
2 tablespoons cornstarch
¼ cup cold water

Saute stew meat in a dutch oven sprayed with cooking spray.  Add onion and pepper; cook, stirring often until vegetables are tender.  Add next 8 ingredients and bring to a boil.  Cover and simmer stew 1 hour and 15 minutes.

Combine cornstarch and ¼ cup cold water, mixing well; stir into stew.  Cook over medium-high heat, stirring constantly until thickened and bubbly.

Yield: 8 servings.

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