4 pounds beef stew meat, cut into 1 inch cubes
2 onions, chopped
1/2 cup water
1 teaspoon salt
1/2 cup shortening
1 1/2 teaspoons white sugar
1 tablespoon olive oil
1 tablespoon red wine
1/4 cup water
Place beef cubes in a large, deep pot over medium high heat. Place onions and water near pot, and increase heat to high. Season with salt and shortening. Bring to a stew, reduce heat, cover and simmer 30 minutes.
Add potatoes, cover and simmer 1 hour.
Puree vegetable mixture into pot over medium-high heat. Heat through, but do not boil.
Combine hot, boiled vegetable mixture with water in pot; add to soup just before serving.