Reply #2: Been thinking of my 'old' recipe last few cool days! Thanks, Blues, for making me record it!

[elleng]

'Invented' this 25 or so years ago; would make it with baby daughter in my arms. She's 26 now, and just married!

A lot of this is 'to taste,' especially proportions of ingredients, so I've not indicated amounts. (And I'll be damned if I can remember!!!)

Use pot large enough so most of beef can be browned simultaneously.

Dredge beef chunks in flour mixed w salt, pepper, garlic powder, + thyme.

Brown beef chunks in small amount of olive oil; I'm sure any cooking oil would do. (This is the only/most labor-intensive part.)

After beef browned, keep heat even/medium.

Cut up potatoes in sizes somewhat comparable to beef chunks, amount of potatoes depending on how much beef; somewhat proportional. Cover beef w potatoes.

Add jar of 'pearl' onions, including liquid.

Add cans of stewed tomatoes to cover (always used DelMonte, but brand probably not critical.) Stir so beef not on bottom to burn throughout.

Add bay leaf/leaves (to taste.)

Cover pot 'til slight boil; reduce heat to simmer 45? minutes.

Add 1/2 +- cup wine; allow wine + juices to reduce, partially covered, 5? mins.

Add can(s) peas + carrots, with some but not all of their juice; and salt, pepper, thyme to taste. Simmer partially covered 'til potatoes done/soft.

Adjust seasonings + serve.

I hope I haven't forgotten anything!