Beef Stew

I usually just get the beef the grocery packages as 'stew meat', although chuck is good too. It's okay if you use a cheap cut, because it'll be cooking for a good long time. Serve this with a good bread and a salad, and you've got a complete meal.

3 pounds beef, cut into 1-inch cubes
2 tablespoons oil
1 cup water and 1 cup red wine or 2 cups water (a hearty red like burgundy or merlot is good)
15 ounce can tomatoes
1 teaspoon Worcestershire sauce (optional)
1 clove garlic, chopped
1 medium onion, sliced
Bay leaf (1 large or 2 small)
1 tablespoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika (optional)
1/4 teaspoon ground cloves
2 cups sliced carrots or 2 cups baby carrots
2 cups cubed potatoes
1 cup mushrooms, sliced or quartered
1 pound pearl onions

Brown meat thoroughly on all sides in the oil. Add water, wine, tomatoes, Worcestershire sauce, garlic, onion and all seasonings; cover and simmer at low heat for 2 hours, stirring occasionally. Remove bay leaf.
Add more water if needed.
Add carrots, potatoes, mushrooms and pearl onions; cover and cook 30 minutes or until vegetables are done. 6-8 servings.