1 1/2 lb. beef chuck
1 clove garlic, minced
1/2 tsp. salt
1/8 tsp. pepper
1 can tomato soup, undiluted
3/4 c. dry red wine
1/4 tsp. basil
1/4 tsp. thyme
3 med. carrots
4 med. potatoes
1 tbsp. shortening
1 med. onion, chopped
1/4 c. water
1/2 c. catsup
1 1/2 c. celery

Cut meat into 1-inch cubes. Brown meat in shortening. Add garlic and onion. Saute onion until onion is transparent. Add salt, pepper; stir in soup, wine, and water. Cover and simmer for 30 minutes. Add basil, thyme, and catsup. Cut carrots and celery into 1-inch pieces and add. Cover and simmer 1 hour. Put potatoes, cut in quarters, on top and cook for 20 minutes or until tender.