Michael Louis Scott's Beef Stew

Put one 6 quart Revere pot or other large pot with lid on the large burner on the stove.

Add 3/16th of a cup of olive oil.

Add 1 stick of margarine cut into half inch pads.

Peel and mince eight medium cloves of garlic and add them to pot.

Peel and dice three medium large onions and add them to the pot.

Take one about three pound bottom round rump roast or pot roast and trim off any large pieces of fat and throw away the fat or cut into chunks to feed to the birds.

Use large serrated knife and cut rum roast across the grain into inch thick slices and then cut each slice into .75 inch wide strips and then cut each strip into 1 inch pieces for about .75 inch by 1 inch by 1 inch cubes.  You do not have to be exact.

Turn on electric or gas burner to medium high underneath pot.

Once the fat and onions and garlic begin to bubble add the beef chunks and stir until the beef chunks are lightly browned.

Add one 14.5 ounce can of beef broth.

Add 1/4th of a cup of red or white wine.

Mix ingredients together and continue to heat on medium high electric burner heat.

Add three tablespoons of olive oil.

Add four tablespoons of Balsamic vinegar.

Add five tablespoons of soy sauce

Add two tablespoons of Lea and Perrins Worcestershire sauce

Add two tablespoons of Angostura bitters

Add one teaspoon of hot chili sesame oil

Add two teaspoons of Maggi seasoning

Add two tablespoons of dried parsley

Add 1/4th teaspoon each of garlic powder, ground black pepper, celery salt

Add 1.5 teaspoon each of Italian spices, basil, and oregano

Add 1/2 teaspoon each of beef bouillon powder, Montreal steak seasoning, and chicken and meat seasoning

Add 4 large bay leaves

Mix all ingredients together, once the liquid has started to boil reduce to medium to medium low heat and simmer for one hour and fifteen minutes with the lid on the pot stirring it about every five to ten minutes.

Do not peel but dice 7 medium potatoes into half inch cubic chunks.

Cut lengthwise into quarters 1.25 pounds of baby carrots

Cut the stalks of broccoli crowns into half inch chunks and the heads into one inch cubic chunks about one pound all together.

After the beef mixture has simmered 1 hour and 15 minutes add the three different  vegetables cut into chunks and one stick of butter cut into half inch pads and stir all together.

Bring mixture back to a boil over medium high heat.

Once the stew has started to boil reduce heat to medium to medium low and simmer for 45 minutes stirring every 5 to 10  minutes.

This makes about eight 1.75 cup servings of beef stew, Enjoy!