This only takes 30 minutes to get started, and then you can put it on the lowest flame on your back burner and forget about it until dinner. Don’t worry if you don’t have all of the ingredients. I made mine today without green pepper, mushrooms or parsley.

Beef Stew (serves 6-8)

• 2 Tbs. olive oil
• 2 c. coarsely chopped onion
• Lawry’s season salt
• 1 lb. stew meat, cut into bite-sized pieces
• 28 oz. canned tomatoes, cut into large pieces
• 2 cloves garlic, minced
• 1 c. frozen peas
• 1 c. frozen green beans
• 2 carrots, sliced
• 2 stalks celery, sliced
• 1 green pepper, chopped
• 1/2 lb. mushrooms, quartered
• 2 medium potatoes, cubed
• 1 bay leaf
• 2 Tbs. basil
• 1/2 tsp. coarsely ground pepper
• 1/2 c. chopped fresh parsley
• 1/2 c. red wine
• additional salt and pepper to taste

Liberally season the meat with Lawry’s season salt, and brown, along with the onion, in the olive oil. Add everything else and simmer for 3 hours. Serve in a shallow bowl, ladled over a fresh biscuit.