Servings: 6

4 T oil 3 T wine vinegar

1 1/2 lb beef stew meat 1 c red wine

1 ea medium onion minced 1 ea bay leaf

1 ea clove garlic minced 1/2 t oregano

1/2 c tomato sauce 4 ea medium potatoes cubed

2 ea carrots sliced 1 x salt and pepper to taste

Saute onion and garlic in oil. Add every thing except potatoes and carrots to large pot. Cover tightly and simmer 1 1/2 hours until meat is thoroughly tender. Half an hour before meat is ready add carrots and potatoes.

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