Beef Stew

I made some beef stew the other night and was really pleased with the way it turned out. A friend told me she puts bacon in hers, along with tomato paste and red wine. Here is my version of it. As always, my measurements are very approximate so feel free to adjust according to your taste:

3 slices of fried bacon strips
1 1/2 pounds beef stewing cubes
1 28oz can of whole tomatoes
3 cloves of garlic, minced
2 cups chopped celery
2 cups chopped carrots
sprigs of thyme
1 chopped onion
5 cups of water (or enough to cover the ingredients)
1 tbs chicken bouillon powder
3/4 cup port wine
1 tsp salt
1 tsp pepper
3 or 4 potatoes cut into chunks
1 tbs cornstarch

Add all ingredients except potatoes and corn starch to a pressure cooker. Cook for 30 minutes after the cooker comes to full steam. Add potatoes and corn starch and cook for 10 more minutes after it comes to full steam again.

Serve with slices of whole wheat toast, great for sopping up the sauce!

If you don't have a pressure cooker, you could simmer in a dutch oven for 1 and a half to 2 hours until the stew is soft. By the way, I don't brown and/or flour the meat first and it seems to taste just fine. Hope you'll try this one.