Start with cutting and slicing all the ingrediants and set aside. Put bacon pieces into a large pot and saute until crispy, remove bacon and leave in the bacon fat. Dredge stew meat in slightly salted and peppered flour and saute in bacon fat about 5 minutes. Add the onions, carrots and celery to the meat and saute together stirring until all is tender.
Add the wine, stock, tomato paste, stir carefully. Add potatoes stir, simmer on low heat for 1 1/2 hours. Serve.
I usually serve with thick sliced Italian bread or 7 UP Biscuits (recipe on here they are delicious)