Savory Beef And Vegetable Stew - cooking recipe

Ingredients

6 Tbsp. salad oil
3 lb. beef chuck or rump, cut into 1 1/2-inch cubes*
1/4 tsp. pepper
1 c. chopped onion
1 c. sliced celery
2 Tbsp. finely chopped parsley
1 clove garlic, finely chopped
1 (8 oz.) can tomato sauce
1 c. nonalcoholic red wine
1 c. chopped green pepper
2 beef bouillon cubes
1 1/2 Tbsp. salt
1/8 tsp. dried thyme leaves
1 bay leaf
6 small potatoes, pared and halved
6 medium carrots, pared and chopped in chunks
6 white onions, peeled
1 Tbsp. flour

Preparation

In hot oil in Dutch oven, brown beef cubes well on all sides. Remove and set aside.
Add chopped onion, green pepper and celery to Dutch oven.
Saute until tender, about 8 minutes.
Return beef to pan.
Add parsley, garlic, tomato sauce, wine, bouillon cubes, salt, pepper, thyme, bay leaf and 2 cups of water.
Bring to boiling.
Reduce heat and simmer, covered for 1 1/4 to 1 1/2 hours.