Amount
Ingredient
Preparation



3
pounds
beef, stewing meat





2
cups
onions

sliced



3
cups
beef broth





1
cup
red wine

dry



4
each
tomatoes

skinned, chopped



2
cups
carrots

chopped in chunks



1
cup
string beans





12
each
new potatoes

tiny, peeled



1
each
bay leaf





1
x
thyme leaves





1
x
basil





1
package
gravy mix, dry





1
package
peas

frozen tiny

 Heat a large, heavy Dutch oven.

When hot, add the beef cubes, searing and browning them on all sides.

When  browned all over, add the onions, sauteeing until they brown a bit.

After the onions are browned, add the wine and deglaze the pan, which  means scraping up the browned bits that cling to the bottom of the pan and mixing them in with the wine.

Add the beef broth and tomatoes  and mix again.

Cook on medium/high heat to the boil.

Lower the flame  to maintain a slow, steady simmer and cook for 1/2 hour longer.

Add the potatoes and cook for an hour more.

Add the carrots and the  beans and cook until the beef is tender.

Taste and adjust seasoning with salt and pepper and any herbs you like.

Serve over rice or noodles.