6 tbsp. salad oil
3 lbs. beef chuck or rump, cut in 1 1/2 inch cubes
1 c. chopped onions
1 c. green peppers
1 c. sliced celery
2 tbsp. finely chopped parsley
1 clove garlic, finely chopped
1 (8 oz.) can tomato sauce
1 c. red wine
2 beef bouillon cubes
1 1/2 tbsp. salt
1/4 tsp. pepper
1/8 tsp. dried thyme leaves
1 bay leaf
6 sm. carrots, pared
6 med. potatoes, pared and halved
6 white onions, peeled
1 tbsp. flour
1 lg. tomato, cut into 6 wedges

In hot oil in Dutch oven, brown beef cubes well on all sides. Remove and set aside. Add chopped onions, green pepper, thyme, bay leaf, and 2 cups of water. Bring to boil; reduce heat and simmer, covered, 1 1/4 hours. Add vegetables and simmer, covered, 1 hour longer or until tender. Remove from heat; skim off fast. Mix flour with 2 tablespoons cold water and stir into beef mixture. Arrange tomato wedges, skin side up, on top. Simmer, covered, 10 minutes until slightly thickened.