5 lbs. stew meat
3 cups flour
1 tsp. salt
1 tsp. pepper
shortening, to brown meat
1/2 stalk of celery, diced
2 medium onions, diced
2 lbs. potatoes, cut into chunks
1/2 lb. carrots, cut into chunks
2 cups beef broth
1 qt. tomato juice
1 clove garlic, minced
1 cup red wine

Mix flour, adding salt and pepper. Coat meat with flour mixture. Melt shortening in a large Dutch oven or large stew pot and brown thoroughly.
Next add beef broth, tomato juice, garlic, celery and onions. Simmer for about 2 hours or until meat is tender.
Then add potatoes, carrots and red wine, simmer about 30 - 45 minutes or until vegetables are tender.