1 lb. lean stew meat, cut into small cubes
2 large fresh tomatoes (or one large can)
Baby carrots
Small white onions
1/2 c. vegetable oil
Small sliver of garlic
Sugar, salt and pepper
Red wine

Rub meat in generous amount of sugar. Salt and pepper meat. In a heavy duty Dutch oven, over high heat, heat 1/2 cup oil with garlic. Brown the meat in the oil until a dark brown (meats get shiny). Pour off oil and remove garlic.

Add tomatoes (crushed) and 1/2 bottle of wine to the meat. Turn heat very low and let simmer, covered, for 1 1/2 hours. Add peeled onions (4 per person) and cook 15 minutes. Add carrots (2-3 per person) and cook until tender. Add more wine or tomatoes if necessary. This is not a watery stew. Serve with a fresh salad and French bread. Enjoy!