2 1/2 - 3 lbs. cubed beef
Bread crumbs
Flour
2 med. onions, sliced thin
1 can beef bouillon
1 sm. can tomatoes, drained & cubed
1/2 soup can dry red wine
2 stalks celery, sliced thin
2 lg. carrots, sliced
Dash of garlic, marjoram, basil & parsley
2 lg. potatoes, peeled

Dust beef cubes in flour and bread crumbs. Combine all ingredients except carrots and potatoes in stew pot. Bring to a boil, reduce heat and simmer for 2 hours. Add carrots and potatoes and cook until soft. Add salt and pepper to taste. NOTE: Instead of potatoes, stew can be served over noodles.