1 1/2 lbs. beef, cubed
2 c. tomatoes, fresh or canned
1 1/2 tsp. salt
5 to 6 carrots
1/2 c. water
1/2 c. burgundy wine
1 tbsp. cornstarch
1 tbsp. vegetable oil
1/2 tsp. mixed herbs
12 sm. onions, quartered

Brown meat in oil. Add tomatoes, wine, herbs and salt. Cover and simmer for 45 minutes. Add to meat, onions and carrots and cook meat and vegetables until tender. Blend cornstarch and water, stir into stew and cook until thickened. Serve with rice or potatoes. Yield: 6 servings.