Ingredients for 4 servings:
1. 2 lbs stewing beef
2. salt and pepper, to taste
3. 2 tablespoons canola oil
4. 2 medium onions, sliced into rounds
5. 2 cloves garlic, minced
6. 1 tablespoon peppercorn
7. 2 tablespoons flour
8. 1 cup red wine
9. 1 can chicken broth
10. 1 cup jarred or whole canned tomatoes
11. 2 bay leaves
12. 12 tiny potatoes or 3 medium potatoes, cubed
13. 1/2 lb baby carrots

Directions:
1. Preheat oven to 225 degrees.
2. In a large dutch oven/soup pot, warm oil over medium high heat.
3. Add half of beef and season with salt and pepper.
4. Brown beef on all sides then remove from pot.
5. Brown remaining beef in pot, then remove and set aside.
6. Saute onions until browned.
7. Add garlic and peppercorns and saute a few minutes more.
8. Add flour and toss to coat.
9. Reduce heat to simmer.
10. Add wine, chicken broth, tomatoes, bay leaves and browned meat.
11. Stir to combine.
12. Place pot in oven and cook for 1 hour.
13. Add potatoes and carrots and return pot to oven for another 2 hours, or until beef is tender.
14. Remove from oven and enjoy!

Enjoy your meal!