Ingredients
1 bottle red wine
21/2 lb stewing beef
3 cl garlic smashed
1 lb carrots
2 lg onions
2 cl garlic chopped
1/2 lb mushrooms
2 st celery
2 parsnips
1/2 c dried tomatoes
2 lb potatoes(baby yukon gold, halved, not peeled)
2 tb wochestershire
1 tb salt
2 ts pepper
1 bay leaf
1 sprig rosemary
2 c beef soup stock
Preparation
Marinate meat in wine and garlic overnight. Drain. Reserve wine. Dredge beef in seasoned flour and brown in saucepan in oil. Place in casserole dish. Saute vegetables in same pan. Put on top of meat. Deglaze pan with stock and wine. Add all ingredients and braise at 300 for 3-4 hours. Let sit for an hour.
