Savory Beef and Vegetable Stew

Ingredients

6 tablespoons vegetable oil

3 lbs beef chuck or 3 lbs beef rump, cut into 1 1/2 inch cubes

1 cup chopped onion

1 cup chopped green pepper

1 cup sliced celery

2 tablespoons finely chopped parsley

1 clove garlic, finely chopped

1 (8 ounce) cans tomato sauce

1 cup red wine

2 beef bouillon cubes

1 1/2 tablespoons salt

1/4 teaspoon pepper

1/8 teaspoon dried thyme leaves

1 bay leaf

6 small potatoes, pared and halved

6 medium carrots, pared

6 white onions, peeled

1 tablespoon flour

1 large tomato, cut into 6 wedges

Food Network Canada

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