Categories: Beef, Mexican, Vegetables, Soups/stews 
      Yield: 6 servings 
  
      4 tb Oil                                 1    Clove Garlic, Minced 
      3 tb Wine Vinegar                      1/2 ts Oregano 
  1 1/2 lb Beef Stew Meat                    1/2 c  Tomato Sauce 
      1 c  Red Wine                            4 md Potatoes Cubed 
      1 md Onion Minced                        2    Carrots, Sliced 
      1    Bay Leaf                                 Salt And Pepper To Taste 
  
  Saute onion and garlic in oil. Add every thing except potatoes and carrots 
  to large pot. Cover tightly and simmer 1 1/2 hours until meat is thoroughly 
  tender. Half an hour before meat is ready add carrots and potatoes.