2 lb. cubed lean stew beef
2 tbsp. corn oil
2 lg. onions, peeled & cubed
2 cloves garlic, peeled & finely chopped
4 carrots, peeled & cubed
4 stalks celery, peeled & cubed
2 med. green peppers, deseeded & cubed
2 tbsp. flour
Pinch of thyme
Pinch of marjoram
1 c. dry red wine
2 c. beef bouillon
6 oz. walnut halves

Brown meat on all sides in iron skillet in corn oil; add onions, garlic and salt to taste and brown onions lightly. Transfer meat into casserole dish or Dutch oven. Place over medium heat; add flour, stir well. Add thyme, marjoram, wine and bouillon; simmer 1 hour covered, stirring from time to time. Add carrots, celery and green pepper, stir carefully with rubber spatula and simmer 1/2 hour more or until meat and vegetables are tender. Test stew for flavor. Spoon beef stew into serving dish and sprinkle with walnuts and serve. 6 servings.