Instructions: 1. Season flour with salt and pepper to taste, thyme and oregano.

2. Dredge meat in flour. In a large soup kettle, brown meat in hot olive oil.

3. Add garlic and onions and cook about 5 minutes.

4. Add sugar, parsley, garlic, bay leaf, tomatoes sauce, bouillon, and wine.

5. Bring to a boil, reduce heat, and simmer over very low heat for 1 1/2 hours. Add broth, water or wine as necessary.

6. Taste and season with additional salt and pepper as required.

7. Add carrots, parsnips and potatoes and continue to simmer until vegetables are tender.

NOTES : This is a flavorful, but not highly seasoned stew. Additions may include herbes fines, wine, or your choice of spice/herb combinations.

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