Beef Stew - cooking recipe

Ingredients

6 Tbsp. shortening
3 lb. beef chuck (round or rump), cut into cubes
2 medium onions, chopped
1 c. red wine
2 bouillon cubes
1 clove garlic
2 Tbsp. parsley, chopped
1 bay leaf
1/8 tsp. thyme
1 1/2 Tbsp. salt
1/4 tsp. pepper
6 medium potatoes
6 medium carrots
10 small white onions
3 stalks celery
2 medium tomatoes or 1 (8 oz.) can tomatoes (undrained)

Preparation

Over medium heat, heat shortening in Dutch oven.
Brown meat on all sides.
Remove and saute onions until tender.
Return meat and add 4 cups water, wine, bouillon, garlic, parsley, bay leaf and spices.
Cover and simmer 1 1/2 hours.
When meat has cooked, add potatoes, carrots, onions and celery; cook for 1 hour.
Twenty minutes before end of cooking time, add tomatoes.
Gravy will be thin.
If desired, thicken with 1/4 cup flour, blended with 1/4 cup of water.
Stir quickly into pan.
Cook, stirring, until it boils and thickens.