Beef Burgundy Stew - cooking recipe

Ingredients

2 lb. beef cubes
1/4 c. flour
1/4 c. solid shortening
2 c. water
2 c. Burgundy wine
8 oz. tomato sauce
3 garlic cloves
1 bay leaf
2 tsp. salt
2 tsp. dried basil
1/4 tsp. pepper
6 potatoes, unpared and cut into chunks
6 carrots, cut into 1-inch pieces
4 small onions, cut into quarters and separated
2 celery stalks, cut into 1-inch pieces

Preparation

Coat beef cubes with flour.
In Dutch oven, brown meat and garlic in hot shortening.
Add remaining ingredients, except vegetables.
Bring to boiling; reduce heat.
Cover and simmer 1 1/2 to 2 hours.
Add potatoes, carrots, onions and celery.
Cover and simmer until vegetables are tender (about 30 to 40 minutes). Makes 8 to 10 servings.