Also, if you don't use alcohol in cooking, you can substitute vegetable juice and grape juice to try to approximate the depth of flavor (pure grape juice will be too sweet, and diluting it with water will not give much character to the stew).
2-3 lbs boneless beef chuck roast, trimmed of fat and cut into 1.5-2 inch cubes
1 large yellow onion, chopped
3 cloves garlic (optional)
1/3 bottle semi-sweet or dry red wine
3 medium zucchini
2-3 medium celery ribs
2 medium carrots
1 lb small red potatoes
1 28-oz can diced tomatoes
2 cinnamon sticks
15 whole cloves
1 tsp dried oregano
1 bunch Italian parsley, finely chopped
2 tbsp tomato paste
1 lb green beans (frozen is fine)
salt and black pepper, to taste
The first step would be to heat a large dutch oven over medium-high heat. Drizzle a bit of olive oil around the bottom of the pot (about 2 tbsp, but I don't measure it). When the oil begins to shimmer, add the meat in 2-3 batches. This insures that each batch of meat has plenty of space to brown properly. Use tongs or a slotted spoon to remove the meat to a bowl between batches. When all the meat has been browned, add it (and its juices!) back to the pot along with the chopped onion and garlic, if using. Pour in about a third of a bottle of wine (or the juices, if you are subbing them for wine). Stir well (try to use the wine to loosen and scrape up and bits of fond on the bottom of the pot), reduce heat to low, cover and let that simmer for about half an hour.
This gives you ample time to take care of the rest of your prep work. Halve the zucchinis and slice them about 1/4 inch thick. Do the same with the carrots. Slice the celery on the bias (at an angle - this helps it to keep its shape better throughout cooking), also about 1/4 inch thick. Quarter the potatoes. I leave the skins on because I like the look and taste (and added nutrition value), but if you would prefer to peel them before quartering, by all means please do.
Measure out your spices and add them to the meat along with the potatoes and carrots.