• Servings: 8
• Time Cook: 3h
• Time Prep: 1h

• 8 potatoes peeled and cut into 1 inch chunks
• 2 1/2 lbs boneless chuck beef cubes divided
• 1/4 cup oil
• 3 large onions cut in chunks
• 3 cloves garlic minced
• 3 stalkes celery cut in 1/2 pieces
• 1 15 oz can tomato sauce(Hunt's)
• 1/2 cup dry red wine
• 2 beef bouillon dissolved in 2 cups hot water
• 8 carrots peeled and cut into 1 inch pieces
• 1/2 dried basil leaves
• 1 teaspoon dried parsley flaked
• 1 small bay leaf
• salt and pepper
• hot water

Prepare all ingredients

In a large heavy bottomed pot, over high heat add oil, heat till hot, add 1/2 of the meat, brown, remove, add remaing meat and brown. Add first batch of browned meat back in pot, continue browing till all juices are cooked off and only oil remains.

To this add, wine, onions, garlic, 1 teaspoon salt, and 1/2teaspoon pepper. Cook off alcohol about two minutes. Stir occasionally

Add tomato sauce, dissoloved bouillon, carrots, basil, parsley, and bay leaf and additional hot water if meat and vegetables are not covered. Reduce heat so stew simmers. Simmer for an hour.

Taste, add salt and pepper if needed, cubed potatoes, and hot water to cover. Simmer about 2 hours longer, till potatoes and meat are tender. Stir occasionally.

Great leftovers