6 tbsp. salad oil
3 lbs. beef chuck, cut in 1 1/2 inch cubes
1 c. green pepper, chopped
2 tbsp. parsley, finely chopped
1 (8 oz.) can tomato sauce
2 beef bouillon cubes
1/4 tsp. pepper
1 1/2 tbsp. salt
1 bay leaf
1/8 tsp. thyme leaves
6 sm. potatoes, pared & halved
6 white onions, peeled
Cabbage, if desired
1 c. onion, chopped
1 c. celery, chopped
1 clove garlic, finely chopped
1 c. red wine
6 med. carrots, pared
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 pepper, 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, for 1 1/4 hours. Add vegetables and simmer, covered, 1 hour longer or until tender. Remove from heat. Skim fat off. 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.