3 tbsp. shortening
1/2 lb. onions, minced
1/4 lb. shallots, minced
2 lbs. top sirloin or chuck in 1-inch cubes
1/2 c. flour, seasoned
1 qt. beef broth
1 lb. carrots in chunks
1 lb. celery in chunks
1/2 lb. leeks, white part only, in chunks
1 lb. tomatoes, peeled and quartered
1 lb. potatoes, sliced
Salt and pepper
1 c. red wine

Melt shortening in large saucepan. Add onions and shallots. Saute 5 minutes or until tender. Dredge meat in flour, discard excess. Add meat to onion mixture. Saute until meat is lightly browned, 10 minutes. Add beef broth and wine. Cook until meat is almost done, about 30 minutes.

Add carrots, celery, leeks, and tomatoes. Cover and simmer over medium heat 20 minutes. Add potatoes and cook until all is done, 20-30 minutes. Add more broth if necessary. Season to taste.