1 lb. stew beef, cut into small pieces (or cut your own from a top round roast or other beef roast)
1 - 15 oz. can tomato sauce
2 - 15 oz. cans petite diced tomatoes
1 small can mushrooms (optional)
1 can condensed tomato soup
2 cups beef stock (I make my own)
1/2-3/4 cup red cooking wine
1 large onion, diced
2 stalks celery, diced
2 tsp. Italian seasoning
2 tsp. oregano
2 tsp. garlic powder
2 tsp. course-ground black pepper (or less)
1-2 tsp. sea salt (or omit)
4-5 small/medium red, Yukon gold potatoes (not russet), peeled and diced
3 large carrots, diced
Put all ingredients, except carrots and potatoes, in a large Stock Pot, Dutch Oven or Slow Cooker.
Stock Pot - simmer on stove top, covered, 3 or more hours, or until stew beef is very tender. Add potatoes and carrots, bring to a boil, reduce heat and cook over low heat an additional hour, or until vegetables are tender.
Dutch Oven - bake covered in 350 oven 2-3 hours, or until stew beef is very tender. Add potatoes and carrots, and continue to bake covered for an additional 30-45 minutes, or until vegetables are tender.
Slow Cooker - cook on low 8-10 hour. Add potatoes and carrots during the last 2 hours of cooking time and continue cooking until vegetables are tender.
Serve with shredded Parmesan cheese on top and a side of a good crusty bread or garlic toast!