1 tbsp. each vegetable oil and butter
3 lg. onions, quartered
1 1/2 lbs. stew beef, in chunks
2 tbsp. flour
1 to 2 clove garlic, minced

Heat oil and butter in Dutch oven. Add onion and beef - sprinkle with flour and garlic. Brown well on all sides. If not dark enough, a little bottled gravy sauce may be added.

Add:

1 lg. rib of celery, cut in 3 or 4 pieces
Mushrooms
3/4 c. each red wine and water
2 tbsp. tomato paste
Salt and pepper
1 sm. bay leaf
2-3 sprigs of parsley (or 1/8 tbsp. flakes
Pinch thyme

Cover and simmer 2 to 3 hours until beef is tender. Remove celery and bay leaf before serving. Serves 4.