|Lean beef chuck/Round||3 Pound, cut into 1 1/2 inch cubes|
|Onions||3 Medium, quartered|
|Vegetable oil/Olive oil||6 Tablespoon|
|Flour||1⁄4 Cup (4 tbs)|
|Freshly ground black pepper||2 Teaspoon|
|Red wine||1 Cup (16 tbs)|
|Carrots||4 , cut into 1-inch lengths|
|White turnip/Parsnip||1 , peeled and coarsely chopped|
|Garlic||2 Clove (10 gm), coarsely chopped|
|Dried thyme||1⁄2 Teaspoon|
|Canned beef broth||21 Ounce (Two 10 1/2 Ounce Cans)|
|Potatoes||5 Medium, cut into 1 1/2inch cubes|
|Celery stalks with leaves||2 , cut into 1 inch length|
|Canned italian plum tomatoes||28 Ounce, drained (Juice Reserved, 1 Can)|
Dry meat well with paper towels.
Add onions and half the oil to skillet.
Cook, stirring frequently, over medium heat, until onions soften.
Remove onion with slotted spoon and reserve.
Add enough meat to cover the bottom of the skillet without overcrowding and having cubes touch; brown cubes on at least two sides.
Remove browned meat to Dutch oven or casserole; continue to brown the rest of the cubes, adding remaining oil as necessary.
Preheat oven to 350°.
Sprinkle meat with flour and pepper, tossing until flour disappears.
Pour off any fat remaining in skillet.
Return skillet to medium heat, add half the wine and stir with a wooden spoon to scrape the brown bits from the bottom of the pan.
Pour this mixture over meat, add remaining wine, and stir.
Add reserved onion, carrots, turnip or parsnip, bay leaf, garlic, thyme, and beef broth (it will provide all the salt you'll need).
Stir again, then bring to a simmer.
Cover and place in oven.
After 15 minutes, reduce heat to 300° and cook 1 1/2 hours.
Add potatoes, celery, and tomatoes.
(If tomatoes are whole, break them up by hand, reserving juice.) If stew needs more liquid, add reserved juice from tomatoes.
Cook 20 to 25 more minutes, or until potatoes are tender.
Remove bay leaf before serving.