3 tbsp. olive oil
4 cloves garlic, crushed
1 med. onion, sliced
3 lbs. stewing beef
6 1/2 c. crushed tomatoes in tomato puree
5 tbsp. sweet basil
1 c. dry sherry
2 tbsp. sugar
3 onions, quartered
4 carrots, quartered
6 potatoes, quartered

Put oil in large Dutch oven. Add garlic and onion and cook until golden brown. Blot beef dry and add it to the pot; brown thoroughly. Add tomatoes, basil, sherry, sugar and 1 cup water. Cover and simmer for 1 hour.

Remove cover and simmer for 1/2 hour longer. Add the remaining vegetables; simmer for 40 minutes longer or until potatoes and carrots are fork-tender.