Springtime Beef Stew

Looking for some springtime comfort food?
When the weather is in between cold and hot.
Give this beef stew recipe of mine a try.
Just put in a little fresh vegetable cutting prep work,
and reap the benefits of a healthy and nourishing meal.
This stew recipe is so easy it basically cooks itself.

Ingredients:
1 1/2 pounds cubed beef stew meat,cooked
1 teaspoon seasoned salt
2 tablespoons red wine
2 tablespoons red wine vinegar
1 teaspoon browning sauce (Gravy Master)
1/2 teaspoon garlic powder
1 teaspoon pepper or to taste
2 celery stalks, peeled and sliced
4 potatoes, peeled and cubed
2 carrots, peeled and cubed
1 can whole or diced tomatoes
1 can white navy beans
1 can artichoke hearts, drained
1 small can mushrooms, drained
2 medium onions, peeled and chopped
2 bacon slices, cut up
water

Directions:
In a large stock pot on low heat,
place bacon and cook for a few minutes.
Add carrots, celery and onions.
Add 1 cup water the potatoes and bring to a boil.
Add artichoke hearts, canned mushrooms and tomatoes.
Add enough water to cover ingredients.
Add can of beans and browning sauce.
Stir to evenly distribute ingredients.
Add cooked beef cubes, red wine and red wine vinegar.
Cook on low heat for about 1 hour, adjust seasonings.
The beef stew is done when the meat and potatoes are tender.