roman stew

2 lbs top round - cubed
1/2 c seasoned flour
1 T olive oil
6 oz chopped bacon
1 medium onion- chopped
2 cloves garlic
2 stalks celery - sliced
1 T marjoram
1 c red wine
1/2 c beef stock
2 T tomato sauce

1- dredge meat in flour, brown in olive oil
2- cook bacon
3- use fat to saute vegetables
4- add meat and remaining ingredients (sans tomato sauce)
5- simmer 30-40 min to 1 hour with no lid
6- after meat is tender, add tomato sauce and simmer additional 30-40 min

notes: i generally don't have tomato sauce and use marinara or tomato soup concentrate