Recipe - Steak Stew Bread Bowl

2 pound Stew meat
1 tablespoon Oil
One half pound Onions; (large minced )
One half pound Celery; (large minced )
One half pound Carrots; (large minced )
One half pound Potatoes; (large minced )
One fourth cup Tomato paste
One fourth cup Red wine
One fourth cup Beef base
1 qt Water
One half cup Flour
3 ounce Butter
1/8 teaspoon White pepper; (pinch)
5 Bread bowls; (7 oz. ea.)

Heat vegetable oil in a 6 quart large sauce pan. Brown meat, add tomato
paste, red wine, pepper, beef base, water. Bring to a simmer for about 1
hour. When beef is tender add vegetables. Simmer until tender (about 1/2
hour). Strain and reserve meat and vegetables. In 6 quart pan make roux by
combining butter and flour and cook 1 minute. Whip in liquid and make a
smooth gravy. Mix all together and serve in bread bowls.

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