2 lbs. beef stew meat cut in large pieces 5 cloves garlic, chopped 2 tbsp. (or more) black pepper 1 1/4 lbs. canned whole tomatoes, coarsely chopped 1/2 cup dry red wine salt to taste
Instructions:
1. In a stew pot, brown the meat on all sides.
2. Add chopped garlic, tomatoes, wine, pepper and salt.
3. Cook for 2-3 hours until stew is thick and meat is tender almost to the point of dissolving. Serve with generous helpings of crusty Italian bread.
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