I posted it under my turnaround post, but thought it would catch your eye better here:

BEEF CHIANTI

2 T oil

2 gloves chopped garlic

2 lbs. beef cubed for stew

2 T flour

2 tsp. salt

1/4 tsp. pepper

2 cans (8 oz) tomato sauce

2 cups Chianti wine

2 cups water

1 tsp. oregano

1/2 tsp. basil

1/2 tsp. thyme

1 tsp. Worcestershire sauce

2 cloves, crushed (we omit)

pinch crushed red pepper

1 bay leaf

8 small white onions, peeled (we quater a couple of onions)

4 carrots, cut crosswise (we add more)

4 medium potatoes, cut in large dice

Heat oil in skillet. Add garlic and meat and brown. Sprinkle with flour, salt and pepper. Transfer meat to 3 qt. casserole (we double it and use 2 casseroles). Add tomato sauce, wine and water to skillet and heat and scrape brown crust from skillet. Add seasonings and pour over beef in caserole. Add vegetables. Cover and bake in a 300 degree oven for 2 hours or until beef is tender.

One batch makes 4-6 servings

From Fondue, Chafing Dish and Casserole Cookery by Margaret Murphy