Aaronson's beef stew

AARONSON   (PSTT79C)
   3      large         New potatoes -- cut in 1/8's
   3      pounds        Chuck meat
   1      cup           Fresh string beans -- cut in 1-1/2" cubes 
   2      cups          Red onion; coarsely sliced
     1/2  package       Frozen baby green peas
  10      milliliters   garlic -- minced
   1      small         Bay leaf
   1      cup           Dry red wine
                        pn basil
  28      ounces        Whole tomatoes packed in
                        pn thyme
                        Tomato puree
                        pn Oregano
   4                    Carrots -- peeled and cut
                        and pepper to taste -- in chunks

Heat a large dutch oven until very hot and add the beef
cubes. Sear--when browne d all over add the red onions and garlic and
saute for a minute or two with the beef. Add the wine and allow to
cook on high heat for one minute, lower heat to just above a simmer,
add the tomatoes and stir---> to incorporate the ingredient s in the
tomatoes. Add the rest of the ingredients, except the salt and pepper,
give them a few good stirs and cook for about 2 hours, or until the
beef is tend er, stirring frequently.  Check often to insure that
there is liquid in the pot. If you see it drying out, add some water,
1/2 cup at a time. Cook with the pot partially covered for the entire
time. Taste and adjust seasoning with herbs, salt and pepper and
enjoy! I hope this recipe helps!
 Formatted by Elaine Radis BGMB90B; October, 1993 Posted, November 1991