2 lb. cubed stewing beef
1/2 c. flour
1/4 tsp. pepper
4 tbsp. shortening
1 c. cooking burgundy
4 c. peeled tomatoes
1 tsp. rosemary
1 tsp. thyme
1 tsp. oregano
2 lg. onions, chopped
1 bunch celery, chopped
1 lb. carrots, diced
4 potatoes, cubed
2 c. green beans

Mix flour, salt and pepper. Dredge beef cubes to coat them. Melt shortening over high heat in Dutch oven or heavy bottomed pot with cover. Add beef, brown well. Then add 4 cups boiling water, cooking wine, tomatoes and spices. Lower heat and simmer 1 hour until meat is tender. Then add onions, celery, carrots, green beans and potatoes, and cook another 25-30 minutes until meat can be easily pierced with a fork. Serves 8-10.