1 1/2 lbs lean beef stew meat, cubed
2 tbsp flour
1 large yellow onion, chopped
3 stalks celery, chopped
2 carrots, chopped
10 oz sliced mushrooms
1 lb new potatoes, peeled and sliced
4 cloves garlic, minced
2 tbsp canola oil
1 cup Barefoot Merlot
3 1/2 - 4 cups beef broth
1 bay leaf
2 sprigs fresh rosemary, minced
1 1/2 tsp herbed sea salt
Black pepper, to taste
Fresh minced parsley, for serving
Place the beef in a large dish and sprinkle with flour, a half teaspoon of salt and a good grind of pepper. Toss well so that each piece of beef is covered.
Heat the oil in a large, heavy-bottomed pot. When hot, add the beef and brown. This should only take about 4 minutes.
When the beef has browned, carefully transfer to a plate. Set aside.
Turn down the heat to medium and drizzle a little more oil in the pot. Add the onion and sauté for about 6 minutes, until soft and translucent. Add the diced carrot, celery, rosemary and garlic and continue sautéing for 5 more minutes.
Add the beef back into the pot. Pour in the merlot and the beef broth. Stir well and increase heat to a boil. Then, reduce heat and cover pot. Let the stew simmer for about 2 hours, stirring occasionally.
After 2 hours, add the diced potatoes and the mushrooms. You may need to add a little more beef broth at this point if the stew seems too thick. Continue simmering for about 30 more minutes - until potatoes are tender.
Season stew with salt and pepper to taste. Serve with fresh minced parsley on top!
2 hrs 45 min