1 1/4 lb. beef stew meat, cut into small bite-sized pieces
all-purpose flour (to dredge meat in)
2 tbsp. vegetable oil
1 medium onion, chopped
3 toes fresh garlic, minced
1 (32 oz.) box beef broth (Swanson)
1 (15 oz.) can chicken broth
1 cup water
8 small red skin potatoes, cut into inch size pieces (leave skin on)
baby carrots (add as much as you like)
2 celery stalks, chopped
1 medium tomato, sliced
1 (8 oz.) can tomato paste (Hunts)
2 tbsp. Worcestershire sauce
1 bay leaf
1/4 cup red wine
salt and pepper, to taste

Dredge meat cubes in flour and brown in a Dutch oven in oil over medium high heat. Add onions and garlic, sauté until tender while browning the meat. Add salt and pepper to your liking.

Once browned, add beef broth, chicken broth, water, potatoes, carrots, celery, tomato, tomato paste, Worcestershire sauce, bay leaf and red wine. Bring to boil over high heat. Reduce heat to low and simmer, stirring occasionally until meat is tender about 1 to 1 1/2 hours.

Remove bay leaf. Add a little cornstarch to thicken (if needed).

Submitted by: Kathy from Boca Raton, FL