2 lbs. lean stewing beef, cut into cubes
2 med. onions, chopped
1 tsp. garlic powder
4 tbsp. olive oil
2 tbsp. vinegar
1/2 to 3/4 c. tomato sauce
1 c. red wine
2 bay leaves
1 tsp. oregano
1 tsp. ground black pepper
1 (7 or 8 oz.) container green chili salsa

Combine all ingredients in large saucepan; bring to a boil, stirring often. Reduce heat and simmer for approximately 3 hours or until meat falls apart. Serve with rice.