Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 4 tablespoons | Oil |
| 3 tablespoons | Wine vinegar |
| 1½ pounds | Beef stew meat |
| 1 cup | Red wine |
| 1 each | Medium onion minced |
| 1 each | Bay leaf |
| 1 each | Clove garlic minced |
| ½ teaspoon | Oregano |
| ½ cup | Tomato sauce |
| 4 eaches | Medium potatoes cubed |
| 2 eaches | 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 1½ hours until meat is thoroughly tender. Half an hour before meat is ready add carrots and potatoes.