6 tbsp. salad oil
3 lbs. beef chuck or rump, cut in 1 1/2 inch cubes
1 c. chopped onion
1 c. chopped green pepper
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. potatoes, pared and halved
6 med. carrots, pared
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 peppers, and celery to Dutch oven, and saute until tender, about 8 minutes. Return beef to pan. Add parsley, garlic, tomato sauce, wine, bouillon cubes, salt, pepper, thyme, bay leaf, and 2 cups water. Bring to boiling. 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 fat. 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. Makes 6 servings.