Beefy Vegetable Stew

3 large new potatoes; cut in 1/8's
3 lbs chuck meat
1 cup fresh string beans; cut in 1-1/2 inch cubes
2 cups red onion; coarsely sliced
1/2 package frozen baby green peas
2 tsp milliliters garlic; minced
1 small bay leaf
1 cup dry red wine
1/4 tsp basil
28 oz whole tomatoes
1/4 tsp thyme
Tomato puree
1/4 tsp oregano
4 carrots; peeled and cut in chunks
Salt and pepper to taste

Heat a large dutch oven until very hot and add the beef cubes. Sear; when browned all over add the red onions and garlic and saute for a minute or two with the beef. Add the wine and allow to cook on high heat for one minute, lower heat to just above a simmer, add the tomatoes and stir to incorporate the ingredients in the tomatoes.

Add the rest of the ingredients, except the salt and pepper, give them a few good stirs and cook for about 2 hours, or until the beef is tender, stirring frequently. Check often to insure that there is liquid in the pot. If you see it drying out, add some water, 1/2 cup at a time. Cook with the pot partially covered for the entire time. Taste and adjust seasoning with herbs, salt and pepper.

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