2 lbs. lean chuck, cubed
2 tbsp. oil
2 cloves garlic, minced
1/4 c. chopped parsley
1/4 tsp. thyme
1/4 tsp. oregano
1 c. water
4 med. potatoes, quartered
4 c. diced carrots
1/4 c. flour
1 c. chopped onion
2/3 c. diced celery
1/2 tsp. rosemary
1/2 tsp. pepper
1/2 c. dry red wine
2 c. tomatoes, chopped

Coat beef with flour and brown in oil in a large Dutch oven. Add onion and garlic and cook until softened. Pour off excess fat. Add celery, spices, wine and water and bring to boil. Reduce heat, cover and simmer 1 hour. Add tomatoes, potatoes and carrots and simmer 45 minutes longer or until vegetables are tender. Serves 8.