1 tsp. oil
1 med. onion, sliced very thin
2 garlic cloves, finely minced
1/2 c. red wine
1 tbsp. chopped fresh thyme (or 1 tsp. dried thyme)
4 c. beef stock
2 carrots, cut into 3/4" pieces
2 c. potatoes, chunked
1 zucchini, halved lengthwise & cut into 3/4" pieces
2 stalks celery, sliced into 3/4" pieces
1 sweet red pepper, seeded, deribbed, & cut into 3/4" squares
1 (16 oz.) can tomatoes, including their juice
1 c. coarsely shredded red (or green) cabbage
Salt & pepper to taste
10 oz. boneless sirloin, cut into sm. cubes

Cook onion in hot oil until soft. Add garlic and cook 1 minute more. Pour in wine; add thyme and bring mixture to a boil, then cook 1 minute. Add beef stock and bring to a boil. Add vegetables, salt and pepper and gently simmer 20 minutes. Add meat and simmer 20 minutes more or until vegetables and meat are tender. Yellow squash, cauliflower, or turnips may be substituted.