Serve with homemade biscuits!

3 tablespoons Extra Virgin Olive Oil
2 pounds beef stew meat, cubed
3 medium onions, chopped
6 small potatoes
6 carrots
6 celery stalks
1 pound mushrooms (optional)
1.5 cup red wine
2 tablespoons flour
1 35 ounce can whole tomatoes
2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon ground black pepper

Peel carrots and, if desired, potatoes. Cut carrots, celery and potatoes into 2-inch pieces. If using mushrooms, cut them in half. Saute onions in olive oil in a deep stew pot. When onions are translucent, add beef, and brown. Add flour, salt and pepper, and stir. Add red wine, vegetables and oregano. Stir, and let stew simmer for at least an hour, stirring occasionally. Serves 6-8.