MEDITERRANEAN BEEF STEW

2 tablespoon oil
2 lbs boneless beef chuck
5 stalks celery
2 cloves garlic, finely chopped
1 sweet red pepper, diced
1 teaspoon oregano
1/4 teaspoon marjoram
Salt, pepper
1 1/2 cups Burgundy
1 (14 1/2 oz) can beef broth
6 oz can tomato paste
12 small white onions, peeled, ends scored
3 carrots, cut into sticks
1 lbs green beans, trimmed

Heat oil in Dutch oven.  Add beef and cook until browned.  Slice 2 stalks celery and stir into beef with garlic, chopped onion, red pepper, oregano and marjoram.  Season to taste with salt and pepper.  Cook, stirring occasionally, until vegetables are tender.  Stir in wine.  Cook over low heat until most of wine has evaporated.  Stir in beef broth and tomato paste.  Cover and cook over low heat until beef is tender, about 2 hours.  Add more broth or wine to pan as needed.

In saucepan cook small white onions in water to cover until tender, about 15 minutes.  Cut remaining 3 celery stalks into sticks and cook with carrot sticks and green beans until just tender, about 5 minutes.

To serve place beef stew on deep platter and surround with cooked onions, celery and carrot sticks and green beans.  Makes 6 servings.