6 tbsp. shortening
3 lbs. beef chuck, round, or rump, cut in 1 1/2 inch cubes
2 med. onions, coarsely chopped
1 c. red wine
2 bouillon cubes
1 clove garlic, finely chopped
2 tbsp. finely chopped parsley
1 bay leaf
1/8 tsp. thyme
1 1/2 tbsp. salt
1/4 tsp. pepper
6 med. potatoes
6 med. carrots
10 sm. white onions
3 stalks celery
2 med. green peppers
2 med. tomatoes; or 1 can tomatoes, undrained

Brown meat cubes well in shortening. Remove and set aside. In Dutch oven, saute onions until tender. Return meat to pan add 4 cups water, the wine, bouillon cubes, garlic, parsley, bay leaf, thyme, salt and pepper. Cover, simmer 1 1/2 hours, or until just tender. Meanwhile, prepare vegetables; peel potatoes, carrots, and halve. Peel onions. Cut celery in 3 inch sections. Remove seeds and ribs from peppers, cut in chunks. Quarter fresh tomatoes. When meat has cooked 1 1/2 hours add potatoes, carrots, onions and celery. Cook 1 hour until meat and vegetables are tender. Twenty minutes before the end of cooking time, add peppers and tomatoes.

NOTE: Gravy will be thin. If desired, thicken with 1/4 cup flour blended smoothly into 1/4 cup water. Stir quickly into pan liquid. Cook, stirring, until it boils and thickens.