1 c. oil
3 lb. beef shoulder clod, cut in 1 inch pieces, fat removed
1/2 c. finely chopped onion
1 bead garlic, finely chopped
1 bay leaf
4 tbsp. salt
1 tsp. celery salt
1 tsp. basil
1/2 tsp. oregano
1 tbsp. paprika
4 branches celery, diced
18 sm. carrots, scraped
12 sm., white onions, peeled
3/4 c. flour
1 c. burgundy
8 c. beef bouillon
1 tbsp. peppercorns in bag
4 fresh tomatoes or 1 (#2) can solid pack tomatoes
12 potatoes
1 c. cooked peas

Heat oil in large heavy stew pot. As oil begins to smoke, add meat and saute until evenly browned. Add chopped onion, garlic, bay leaf, salt, celery salt, basil, oregano, paprika, celery, carrots, onions and saute 2 minutes longer. Add flour and blend well. Add wine, beef bouillon, peppercorns in cheesecloth bag and tomatoes. Cover kettle securely and cook for 1 1/2 hours on slow fire. Add potatoes and cook until meat is done. Remove peppercorn bag and bay leaf. Serve in heated casserole. Sprinkle heated peas on top. This dish takes 3 hours of preparation before cooking. Makes enough stew for a week. Can be put in small freezer bowls and kept for a month or longer.