6 Tbsp. olive oil
3 lbs. chuck (beef), cut in serving pieces
1 c onion, chopped
1 c green pepper, chopped
1 c celery, sliced
2 Tbsp minced parsley
1 clove chopped garlic
8 oz. tomato sauce
1 cup red wine (don't skip this!)
2 beef bouillon cubes
1.5 Tablespoons salt, 1/4 tsp. pepper, 1/8 tsp. thyme
1 bay leaf
2 cups water
6 small potatoes, 6 white pearl onions, 6 carrots
Brown meat in oil. Set aside. Add onion, green peppers and celery. Saute 8 mins. Add beef, parsley, garlic, tomato sauce, wine, bouillon and 2 cups water. 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.