2 tbsp. butter
2 tbsp. olive oil
1 clove garlic, minced
1/2 c. scallions, chopped
1/2 lbs. stew meat, cut into cubes
Salt, pepper and flour
1 c. dry white wine
3/4 c. beef stock
3 tomatoes, peeled and chopped
3 carrots, cut into 1 inch slices
1/2 c. sliced celery
3 sm. zucchini, cut into 1 inch slices
1/4 c. chopped pitted black olives

Heat butter and oil in Dutch oven. Saute garlic and scallions until golden. Sprinkle meat with salt and pepper and dredge in flour. Brown meat on all sides in hot oil. Add wine, beef stock, tomatoes, celery and carrots. Simmer covered, stirring occasionally 1 1/2 hours or until meat is tender. Add zucchini and cook 10 minutes. Add olives. Serve with egg noodles.