1 lb. stew beef, cubed
1 lg. onion, chopped
2 green peppers, chopped
1 (10 1/2 oz.) can tomato soup
2 (2 lb.) cans tomatoes
1/2 c. red cooking wine
4 beef bouillon cubes
1 tsp. salt
1/2 tsp. pepper
2 tbsp. sugar
Cornstarch
1/2 c. water
2 c. rice, hot cooked

Place stew beef in large saucepan. Add chopped onion and green peppers to beef. Stir in tomato soup, tomatoes, red wine, and bouillon cubes. Add sugar, salt and pepper. Bring mixture to boil and then simmer covered for 1 1/2 hours. Blend cornstarch into tomato mixture and boil until thickened. Serve over hot cooked rice. Note: May add soy sauce for a oriental flavor.