Beef and Tomato Stew

Sauté the stew meat in olive oil until browned. Add the onion, garlic and bacon and cook until the bacon is crisp. Deglaze with the red wine and beef broth. Add the rosemary sprigs and potatoes, cover and simmer for 45 minutes. Stir in the tomatoes and continue simmering for another 30-45 minutes, stirring occasionally. If the stew seems too thick, add a bit more beef broth. Season with salt and pepper, remove the rosemary sprigs and serve.