6 Tbsp. olive oil
3 lbs. chuck (beef), cut in serving pieces
1 cup onion, chopped
1 cup green pepper, chopped
1 cup celery, chopped
2 Tbsp minced parsley
1 clove chopped garlic
8 oz. tomato sauce
1 cup red wine (don't skip this!)
2 beef bouillon cubes
1 1/2 Tbsp salt, 1/4 tsp. pepper, 1/8 tsp. thyme
1 bay leaf
2 cups water
6 small potatoes
6 white pearl onions (optional)
6 medium carrots, chopped
Sautee onion in oil, add meat and brown. Add green peppers and celery, saute for a few minutes. Add parsley, garlic, tomato sauce, wine, bouillon, 2 cups water and spices. Bring to a boil. Simmer 1h 20 mins.
Add 6 small potaoes, 6 carrots, 6 white pearl onion (forget it if you haven't got them). Simmer 1 hour. Mix 2 Tbsp. corn flour and 2 Tbsp water. Add to pot. Stir to thicken. Add salt and pepper.
Makes 10-12 servings.