God-Mother's Italain Stew

1 Red Beet

2 Red Potatoes

3 lrg carrots

2 lrg parsnip

1 Whole garlic

2 Celery stalks

1 Yellow onion

1 Cup of frozen peas

3 Bay leaves

1 Tbsp of dried basil

2 Sprigs of fresh Rosemary

2 Sprigs of fresh Thyme

2 Leaves of fresh sage

½ bunch of Italian Parsley

1 Cup of Red Wine

1lb or more of stew meat (beef, pork or lamb)

Flour to dredge meat, with salt and pepper

On a baking sheet, place chopped to size, beets, potatoes, parsnip, carrots. Add the garlic whole with skins, and drench with balsamic vinegar. Place in 425 degree oven for 30 mins.

While vegetables are roasting, cube meat, dredge in flour, salt, pepper and brown in olive oil. Sauté onions with meat, until clear. Add to crock pot or Dutch oven.

Add the roasted vegetables including the left over juices from the balsamic vinegar. Set garlic aside.

Add all the herbs (tie together with string to avoid sticks in stew) and liquids. Stir together. Pull garlic apart and squeeze the garlic from the cloves. Blend into mixture. (If you don’t want garlic, omit.) Salt and pepper to taste. Put crock pot on high to start, once it starts to cook about 1hr, reduce to meduim and let cook all day. If using a Dutch Oven, place in 300degree oven and cook for 3 to 4hrs.

Serve with bread.