2 pounds stew beef
4 Tablespoons olive oil
2 1/4 cups Italian tomato sauce
1 8-ounce can tomato sauce
1 can chicken broth or 2 cups of homemade chicken stock 2 large potatoes, cubed
3 carrots, cut in thirds
2 stalks celery, cut in thirds
1/2 can black olives
1/2 can green olives
6-8 fresh mushrooms, sliced or 1 large can mushrooms 1 teaspoon salt
1/4 teaspoon pepper
In dutch oven, brown meat in olive oil. Remove the meat from the
pan. Add the tomato sauces and chicken broth and simmer for 8 minutes.
Return the meat to the dutch oven and add potatoes, carrots, celery,
olives, mushrooms, salt and pepper.
Cover and cook on low heat for two hours. During the last five
minutes, add 1/4 cup of red or white wine,'
