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

Lynne