Burgundy Beef Stew

1 to 2 cloves garlic, minced
1 Tbsp. oil
2 lb. stew beef
1 can (14-1/2 oz) Del Monte Stewed Tomatoes (No Salt Added)
1 can (16 oz) Del Monte Cut Green beans (No Salt Added)
1 can (17 oz) Del Monte Whole Kernel Corn (No Salt Added)
1 cup dry red wine
1 onion, chopped
1/2 tsp crushed oregano
½ tsp crushed basil
¼ tsp crused rosemary
¼ tsp pepper
1 bay leaf
½ cup flour
1 cup warm water
2 carrots, sliced
2 stalks celery, sliced

Sauté garlic in oil until soft; add meat and brown on all sides. Add tomatoes liquid from beans and corn, wine, onion, oregano, basil, rosemary, pepper and bay leaf. Cover and simmer 1 hour. Stir flour into water until smooth. Stir into meat mixture. Add carrots and celery. Simmer, uncovered, 30 minutes. Add beans and corn; simmer 10 minutes. Serve with warm bread or rolls. Makes 8 servings. – “Casserole and One Dish Meal”