First, place the beef stew pieces, carrots, and green beans into a large pot of water (or a broth if you have some). Once the water is simmering, add in some gelatin powder (which adds great nutrition to your stew), some cumin, onion flakes, garlic powder, ginger powder, turmeric, black pepper, and salt. You can use chopped onions, minced garlic, and freshly grated ginger instead of the dried onion flakes, garlic powder, and ginger powder. Place the lid on the pot and let the stew simmer.
While the stew was simmering away, I sat down to peruse Mark Bittman’s book, How to Cook Everything, which is a gigantic tome stuffed full of cooking knowledge and basic recipes on just about everything.
I decided to look up the section on beef stews and was rather concerned when I read that I should have browned the beef pieces in a skillet first before putting them into the pot, and to add to my worries, my list of ingredients looked completely different to his. Well, the stew turned out delicious regardless (maybe it would have been even better if I had taken the time to brown the meat…something to try another time).
After the beef and vegetables are soft (after around 1 hour of simmering), place the bacon into the pot followed by a cup of red wine. Simmer for around 5-10 minutes more.
Add the beef, carrots, and green beans to the 12 cups of water or broth in a large pot and simmer on a medium heat. Then add in the gelatin and the spices and mix well. Place the lid on the pot and let simmer.
When the vegetables are soft, add in the cooked pieces of bacon and the red wine.