3 lbs. cubed beef (stew meat)
2 lg. onions
1 lg. can tomatoes
3 c. quartered red potatoes, peeled
1/2 orange peel, cubed
3 tbsp. flour
1 c. burgundy wine
Salt and pepper

Brown beef cubes and salt and pepper in 4 tablespoons oil. Remove beef from pan (5 quart Dutch oven). Set aside. Cook onions in same pan until transparent. Remove from pan and set aside.

Add flour to pan, slowly add burgundy, stirring constantly. Add tomatoes and juice, potatoes, beef, onions, and orange peel. Bring to boil; reduce to simmer. Cover and simmer for 1 hour.