Stewed Brisket with Tomatoes

For 4
Swanson Clear Chicken Broth 250ml
brisket (cut into big pieces) 600g
red wine 250mL
tomatoes (cut into small pieces) 2 pcs
onion (cut into small pieces) 1pc
celeries (cut into small pieces) 2 pcs
carrot (cut into small pieces) 1pc
bay leaves 2 pcs
brown sugar 2 tbsp
black pepper ground Some
Slightly blanch brisket in boiling water and drain well.
Heat 1 tbsp. of oil, slightly pan-fry brisket, add onion and stir-fry till soft. Add tomato, celery, carrot, bay leaves and black pepper ground then stir-fry for a while.
Add Swanson Clear Chicken Broth, red wine and brown sugar and bring it to a boil. Cover and simmer for 2 to 3 hours until meat is tender and serve.