Heat the oil in a kettle over high heat until a drop of water dropped into the oil sizzles. Sear the meat in 3 portions adding more oil if necessary.

Add the salt, onion flakes, and spices to the cup of beef bouillon and mix well. You can mix in the minced carrots and celery at this point. I use a 2 cup measure for this.

Place all of the seared meat in the kettle and pour in the bouillon -spice mixture. Reduce the heat to medium and cover the pot. Let the meat braise for 25 minutes or longer taking care that the braising liquid does not boil completely away. You can add more water a cup at a time to keep this from happening.

Stir the meat occasionally and test for tenderness. When the meat is as tender as you like proceed to the next step. (note: most meats will finish in 25 to 30 minutes, tougher meats and more thickly sliced meats will require a longer braising.)

Soften the cream cheese and butter in the microwave and add them to the kettle with the meat.

Combine the wine, cornstarch, and water in a mixing bowl and stir well to suspend the cornstarch. Add this mixture to the kettle, stirring frequently while everything comes to a boil.

Boil everything uncovered for about 4 to 6 minutes or until the sauce thickens. The longer you boil the sauce the thicker it will become. When the sauce coats the back of a spoon and feels thick enough when you taste a sample, remove the kettle from the heat and set it aside while you prepare the vegetables.

Place the thinly sliced carrots and the diced onions in a microwave-safe dish with a lid and 2 tablespoon of water. Cover and steam on high for 3 to 5 minutes until the carrots are tender. Now drain the canned green beans and add them to the carrots and onions. Heat this mixture for another 2 minutes on high until everything is at serving temperature.

Serve the beef and sauce over a bed of carrots, onions, and green beans and sprinkle diced Roma tomatoes on top. Great tasting sauce, tender beef, and raw tomato zing make this a super tasty surprise for your diners. Serves four.