2 tbsp. oil
2 lb. beef stew meat
1 1/4 cups diced celery
1/2 lb. carrots, peeled and chopped
2 onions, quartered
6 tbsp. cornstarch
3 cups tomato juice
1 cup red wine
2 tsp. sugar
1 tsp. salt
1 tsp. basil
1/2 tsp. pepper
3 medium potatoes, cut into 1-inch cubes

Preheat oven to 300°F.

In a Dutch oven, brown meat in oil. Add all except potatoes. Cover and bake at 300°F for for 1 1/2 hours.

Add potatoes, cover and bake an additional 30 to 40 minutes or until meat and potatoes are tender.

Submitted by: Jay Crafts