2 lbs. beef stew meat
1 (1 lb.) can tomatoes, drained
1/4 c. red wine vinegar
2 tbsp. olive oil
1 tsp. salt
1 tbsp. parsley (opt.)
2 tsp. oregano
1 1/2 tsp. garlic powder
1 tsp. basil
1/4 tsp. pepper

Place beef, tomatoes, vinegar, oil, parsley, salt, oregano, garlic powder, basil and pepper in heavy saucepan. Heat slowly to boil; reduce heat. Cover, simmer 2 hours or until meat is tender. If you like, add frozen green beans to stew and cook them until tender. Serve all over cooked rice.