Portuguese Sopa

This is another of my mother's recipes and is a delicious soup for cold winter days; we had a similar version of it in San Diego at the Portuguese Festival of Queen St. Isabel.

2 1/2 lbs. boneless beef stew meat, cubed - 1"  
1 large onion, chopped  
3 cloves garlic, crushed  
1 quart water  
2 - 15 oz. cans tomato sauce  
1/4 c. parsley, chopped  
1 t. salt  
1/4 t. pepper  
1 bay leaf  
2 large potatoes, cut into 1" cubes  
1 c. dry red wine  
1 lb. frozen chopped spinach, defrosted and drained  

Combine all ingredients except potatoes, wine and spinach. Cover and simmer about 3 hours.  Then add potatoes and wine. Cook 30 minutes or until the potatoes are tender. Add spinach and simmer uncovered another 5-10 minutes.

Serve on toasted and buttered french bread.