Toms Tangy Beef Stew With Mushrooms - cooking recipe

Ingredients

1 lb stew meat, cut into 1 inch chunks (Venison or Beef)
1 small onion, chopped
1 cup baby carrots, chopped into 3rds
2 potatoes, peeled chopped and cubed
3 stalks celery, chopped
2 cups mushrooms, chopped
1 cup frozen peas
1 cup frozen corn
1 cup frozen green beans
2 (14 ounce) cans beef broth
1 1/2 cups bloody mary mix
1/2 cup white wine
3 tablespoons Worcestershire sauce
3 tablespoons A.1. Original Sauce
1 tablespoon Smart Balance butter spread or 1 tablespoon regular butter
1 tablespoon olive oil
1 tablespoon dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper
cornstarch
water

Preparation

Cut up all the Vegetables and Mushrooms ahead of time and soak and store Potato's in very cold water until ready to use.
In large pot over medium heat add oil and butter spread,then add onions and mushroom and cook until soft(about 5 minutes)then add meat and cook another 5 minutes.
Add wine, beef broth, A-1 sauce, Worcestershire sauce, salt and pepper; cook for 10 minutes.
Add bloody mary mix, potatoes, carrots, and celery; cook another 10 minutes.
Add peas,corn,green beans and parsley and bring heat up to high and bring to a boil, (about 5 minutes). Once it starts to boil, reduce heat to simmer and simmer for about 25 minutes or until all the vegetables are soft. Add cornstarch and water to thicken and serve.ENJOY!