Beef Stew with Vegetables

2 pounds boneless beef chuck, well trimmed of fat
3 tablespoons oil
5 ounces onion; fine dice
2 teaspoons garlic; chopped fine
3 tablespoons flour
1/3 cup tomato puree
2 cups beef stock
1 cup red wine
1/3 lb celery, large dice
1/2 lb carrots, large dice
1 lb potatoes, large dice
4 ounces tomatoes, canned, drained and coarsely chopped
Salt and pepper
Bay leaf
  1. Cut meat into 1" cubes. Heat the oil in a brazier until very hot. Add the meat and brown well, stirring occaissionally to brown all sides. If necessary, brown the meat in several small batches to avoid overcrowding the pan.
  2. Add the onion and garlic to the pan and continue to cook until the onion is lightly browned.
  3. Return meat to pan. Add the flour to the pot and continue cooking, stirring to make a roux. Continue to cook over medium-high heat until the roux is slightly browned.
  4. Stir in the tomato puree, stock and wine and bring to a boil. Stir as sauce thickens.
  5. Add the bay leaf. Cover the pot and place in an oven at 325°. Cook until the meat is tender, about 1-1/2 to 2 hours.Add the vegetables about half an hour before serving.