2 lbs. beef or venison stew meat
1/4 c. oil or bacon grease
1 can onion soup or beef bouillon
1 ring Kielbasa, cut in chunks
1 (16 oz.) can whole tomatoes
1 onion, chopped
8-10 potatoes, peeled & cut in chunks
6 carrots, peeled & sliced
1/2 c. burgundy wine (optional)

Brown meat in fat in large heavy Dutch oven. Add soup. Season with pepper and paprika. Reduce heat to simmer and cover. Cook 1 hour until tender. Add Kielbasa chunks and can of tomatoes, chopped. Cover and cook 1/2 hour. Add onions, potatoes and carrots. Add additional water to cover ingredients. Cook on medium for 30 minutes or until vegetables are tender. Thicken liquid with 1/4 cup flour blended into cold water. Add burgundy, if desired and serve. Serves 10-12.