4 TBSP olive oil
2 tsp minced garlic
2 lbs trimmed beef chuck, cut into 1-2-inch cubes, patted dry with paper towels
about 1/4 cup of flour {tossed with meat to coat}
10-15 small red potatoes {mine were pretty small, I used 14, cut into 1/8ths since I was serving it to small children}
1 medium onion, chopped
2 cups sliced carrots {about 3 good sized carrots}
2 cups sliced celery {about 2-3 stalks}
1 cup of red cooking wine**
1 cup beef stock or canned beef broth
1 can diced tomatoes, drained {14.5 oz}
1 bay leaf
1/2 tsp dried thyme
1 tsp dried parsley
1/2 tsp allspice
8-oz container of sliced mushrooms {optional}
meat tenderizer and about 2 tsp cornstarch
**If you don't have or don't like cooking with wine, you can use grape juice, apple juice or simply increase the beef broth to 2 cups instead. I use red cooking wine though- I think it adds a wonderful flavor!