6 tbsp. salad oil
3 lbs. beef, cut into 1 1/2 inch cubes
1 c. onion, chopped
1 c. green pepper, chopped
1 c. celery, sliced
2 tbsp. finely chopped parsley
1 clove garlic, finely chopped
1 (8 oz.) can tomato sauce
1 c. red wine
2 beef bouillon cubes
1/2 tbsp. salt
1/4 tsp. pepper
1/8 tsp. dried thyme leaves
1 bay leaf
6 sm. potatoes, pared and quartered
6 med. carrots, pared
1 tbsp. flour

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 boil. 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. Simmer covered 10 minutes until slightly thickened. Serves 6, but can be doubled easily.