1 1/2 lb. round steak, cut bite size
2 tbsp. butter
2 med.onions
2 or 3 carrots
2 tbsp. flour
1/2 c. red wine
2 tbsp. celery leaves
1/2 c. beef stock
1 sm. bay leaf
1 tbsp. salt
Few grains pepper

Cook beef in butter until brown. Add vegetables and stir until brown. Then add flour, celery leaves, bay leaf, beef stock, salt and pepper. As it cooks add the red wine. Simmer for about 1 hour. If mixture becomes too thick, add a little more beef stock and wine. Serve over hot rice with a tossed salad. Serves 4 to 6.