2 lb. beef, cubed
1/2 cup (1 stick) butter or olive oil
5 carrots, thickly sliced, washed, pared
7 stalks celery, sliced
2 medium onions, diced
5 medium potatoes, cubed
5 cloves garlic, minced
1 to 2 cups all-purpose flour
a pinch of paprika
1 tbsp. parsley, minced
pepper, to taste
2 cups red wine, (Merlot is best)
5 cups prepared beef bouillon or beef stock
2 bay leaves

In a large frying pan, heat 1/2 the butter or olive oil and sauté the carrots, celery, onion, potatoes, and garlic until slightly browned. Set aside.

Combine flour, paprika, parsley, and some pepper in a shallow bowl, and roll the beef in it until well coated on all sides. Melt remaining butter or pour oil into in a large stew pot, and then add meat.

Sauté the meat until well browned. Add the previously prepared vegetables and sauté for about two minutes with the beef in the stew pot.

Add the wine, and sauté another three or four minutes.

While the pot is hot, pour in the prepared bouillon and the bay Leaves and allow to simmer covered for about 2 to 5 hours. After such time the vegetables and beef should be very tender.

At this point remove the lid, sift in any additional flour required to thicken to desired consistency (use fresh flour - not from bowl), and allow the liquid to simmer 30 minutes or until ready.

One may add pepper and salt to taste, and if the carrots and wine were of a sweeter nature, then it is probably a good idea to add a splash or two of lemon juice for contrast.

Submitted by: Charity Price