Vintner’s Beef Stew

1 pound stew meat, cubed and floured
2 tablespoons oil
1/2 onion, studded with 3 cloves
2 cups The Christian Brothers? Burgundy
1 cup beef broth
1 teaspoon thyme
1 teaspoon basil
1 teaspoon salt
1 teaspoon pepper
1 bay leaf
5 potatoes, peeled and diced
6 carrots, peeled and cut into sticks

Brown meat in hot oil; add onion, wine, broth and seasonings. Simmer over low heat 1 1/2 hours, or until meat is tender. Add potatoes and carrots; continue cooking 30 minutes.

Serves 4.