2lbs round boneless stewing beef
1 can of chunky tomatoes
2 carrots finely chopped
2 celery stalks finely chopped
1 potato (optional)
1 carrot sliced (optional)
Chop onion and saute until translucent. Add carrots and celery and cook another 5 minutes.
Add beef to pan and cook for 5 – 10 minutes.
Next, add 1 cup of red wine and stir. Once wine has cooked down add can of tomatoes.
Cook stew covered for 1.5 hours on medium-low flame.