1 1/2 lb. beef stew meat, cut in 1 inch cubes
1 1/2 tbsp. olive oil
1 lg. onion, chopped coarse
1 (16 oz.) can tomatoes, drained and chopped coarse
1/2 c. beef broth
1/2 c. dry red wine, divided
1/2 tsp. salt
1/4 tsp. pepper
2 lg. potatoes, peeled and cubed
2 ears corn, quartered
1 (16 oz.) cans peach halves, drained

In Dutch oven or large heavy saucepan brown meat in hot oil. Add onion; cook, stirring often, until lightly browned.

Stir in tomatoes, broth, 1/4 cup wine, the salt and pepper. Bring to boil; reduce heat. Cover and simmer 40 minutes.

Stir in potatoes and remaining 1/4 cup wine; cook 10 minutes.

Add corn; cook 5 minutes. Stir in peaches; cook 3 minutes or until meat is fork-tender, vegetables are crisp tender and peaches are heated through.

Serves 4.