Beef Stew with Vegetables
  1. Cut meat into 1" cubes. Heat the oil in a large heavy pot (a dutch oven is ideal) until very hot. Add the meat and brown well, stirring occasionally to brown all sides. If necessary, brown the meat in several small batches to avoid overcrowding the pan.
  2. Add the onion and garlic to the pan and continue to cook until the onion is lightly browned.
  3. Return meat to pan. Add the flour to the pot and continue cooking, stirring to make a roux. Continue to cook over medium-high heat until the roux is slightly browned.
  4. Stir in the tomato puree, stock, salt and pepper and wine and bring to a boil. Stir as sauce thickens.
  5. Add the bay leaf. Cover the pot and place in an oven at 325°. Cook until the meat is tender, about 1 1⁄2 - 2 hours. Add the vegetables about 45 minutes before serving. Cook until vegetables are tender through.