Susan's Simple Stew

Directions

Heat a large, heavy Dutch oven.

When hot, add the beef cubes, searing and browning them on all sides.

When browned all over, add the onions, sautéeing until they brown a bit.

After the onions are browned, add the wine and deglaze the pan, which means scraping up the browned bits that cling to the bottom of the pan and mixing them in with the wine.

Add the beef broth and tomatoes and mix again.

Cook on medium/high heat to the boil.

Lower the flame to maintain a slow, steady simmer and cook for ½ hour longer.

Add the potatoes and cook for an hour more.

Add the carrots and the beans and cook until the beef is tender.

Taste and adjust seasoning with salt and pepper and any herbs you like.

Serve over rice or noodles.