I actually replace some of the water with red wine. It gives it a really lovely taste.
2 lbs. beef stew meat, cut into 1 ½ pieces.
Dust with flour and brown in oil
Put in pot and add:
1 bay leaf
1 T. Worcestershire sauce
1 onion chopped
1 C. beef bouillon
¼ t. pepper
1 t. salt
1 t. sugar
6 carrots, peeled and sliced
1 C. celery
4 potatoes, peeled and cut into eights
1 onion sliced
4 C. water (I use 2 C red wine or 3 C, depending on my mood, and then round out the rest of the 4 C with water)
Cook 8 to 10 hours. Thicken with a little flour mixed with water . cover and cook on high 10 or 15 minutes until slightly thickened.