Savory Beef For Beef And Vegetable Stew

• 6 Tbsp. salad oil
• 3 lb. beef chuck or rump, cut in 1 1/2-inch cubes
• 1 c. chopped onion
• 1 c. chopped green pepper
• 1 c. sliced celery
• 2 Tbsp. finely chopped parsley
• 1 clove garlic, finely chopped
• 1 (8 oz.) can tomato sauce
• 1 c. red wine
• 2 beef bouillon cubes
• 1 1/2 Tbsp. salt
• 1/4 tsp. pepper
• 1/8 tsp. dried thyme leaves
• 1 bay leaf

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

salad oil, beef chuck, onion, green pepper, celery, parsley, clove garlic, tomato sauce, red wine, salt, pepper, thyme, bay leaf

Taken from www.cookbooks.com/Recipe-Details.aspx?id=467754 (may not work)