Instructions: Pat meat dry with paper towels (it browns better). Brown cubes in heavy iron pot in a few spoonsful of olive oil. Add onions and stir until golden and limp. Add carrots, potatoes and celery. Pour in red wine. Add water to almost cover. Add garlic and bay leaf. Season to taste with salt and pepper. Put lid on pot and simmer for about 2 hours or until meat is tender. If gravy cooks away, add a little hot water. Serve over hot buttered noodles.

This recipe yields 4 servings.

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