2 1/2 pounds stew meat
1 tablespoon brown sugar
1 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon thyme leaves
1/8 teaspoon marjoram leaves
1/8 teaspoon rosemary leaves
1/8 teaspoon granulated garlic
3 - 4 large carrots, peeled and cut into chunks (I sometimes use about 1/2 bag of precut carrots)
3 medium Yukon gold potatoes, scrubbed and cut into chunks
3 celery stalks, thickly sliced
1 large onion chopped
1/2 cup red wine
16-oz can diced tomatoes, undrained
8-oz. can tomato sauce
2 tablespoons flour
Heat oven to 250 (F). In 5 quart Dutch oven, combine raw meat and all remaining ingredients except flour; mix well.
Bake, covered, at 250 (F) for 5 to 6 hours.
During last hour, stir flour into small amount of stew juices; return to remaining stew and continue cooking.
6 to 8 servings