2 lb. beef stew meat cut in 1 1/2 inch cubes
2 tbsp. cooing oil
1 (16 oz.) tomatoes
1 c. chopped onion
1 c. dry red wine
2/3 c. water
1 tsp. sugar
1 clove garlic, minced
1 1/2 tsp. salt
1/4 tsp. dried thyme, crushed
1/8 tsp. pepper
1 bay leaf
3 c. pared and cubed potatoes
1 (15 oz.) kidney beans, drained
1 (16 oz.) green beans, drained
1 tbsp. cornstarch

In Dutch oven brown beef in hot oil. Add next 10 ingredients. Bring to boil; reduce heat. Simmer covered for 1 1/2 hours. Add potatoes, cook 30 minutes more. Remove bay leaf. Add beans. Combine cornstarch and 2 tablespoons water; add to stew. Cook and stir until bubbly. Makes 8 servings.