Beef Stew with Wine - serves 6

2 lb beef for stewing
1 tbsp olive oil
1 onion
6-7 oz shallots
2 large cloves of garlic, minced
1 cup dry red wine plus
1 cup beef bouillon
2 cups of beef bouillon
7 oz tin of chopped tomatoes
3 whole cloves
3 tsp corn starch
Salt and pepper to taste

Cut meat into cubes and brown on all sides in the olive oil. Chop onion. Peel shallots. Add onions to meat and sauté onions and garlic for 2-3 minutes.
Add red wine, beef bouillon, tomatoes, and cloves. Simmer for about 1 hour or until meat is tender. Mix corn flour in a little water, remove the stew from burner and add corn flour stirring well. Return to burner and cook until sauce is thickened.
Serve with mashed potatoes.