Beef Stew With Wine

2 pounds chuck steak, cut in 1-inch cubes
1/2 cup flour
1 teaspoon garlic salt
1/4 cup salad oil
2 medium onions, sliced
6 cups boiling water
3 large potatoes, cut in wedges
2 medium green peppers, cut in 2-inch pieces
3 carrots, cut in 1/4-inch slices
1 cup fresh mushrooms, sliced
1 8-oz can tomato sauce
1/2 cup red wine
2 bay leaves

Combine flour and garlic salt. Dredge meat in mixture. Cover the bottom of a large kettle or Dutch oven with the salad oil. Add meat and brown on all sides. Add onion and cook until straw-colored.

Add the boiling water, cover, and simmer thirty minutes. Add potatoes, green pepper, carrots and mushrooms. Combine tomato sauce and wine and stir into stew. Top with bay leaves. Cover and simmer over low heat until meat and vegetables are tender, about an hour and a half. Goes well with wide noodles or rice. Serves six.

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