Ingredients

3 pounds stewing beef, cubed

1 bottle of good quality red wine ( merlot, cabernet etc.,)

1 onion, sliced thinly

2 garlic cloves, minced

1 tsp. freshy ground black pepper

1 tbsp. fresh thyme, chooped

1 tbsp. fresh rosemary, chopped

Place above ingrediants in a bowl. Cover securely and marinate for at least 12 hours, up to 24.

3 very large onions, large dice

5 red bell peppers, large dice

1 pound mushrooms, quartered

5 garlic cloves, minced

1-14oz can diced tomatoes

3 cups beef broth ( low sodium)

2 sprigs of fresh thyme

2 beef bouillion cubes ( low sodium)

1/4 cup flour

1 bay leaf

Salt and freshly ground black pepper

Vegetable Oil

Preparation

  1. Remove beef cubes from marinade. ( Reserve marinade) Dry on paper towels. In a large pot, heat vegetable oil and brown beef in small batches. Set aside.

  2. To pot, add onions, mushrooms and red peppers. Saute for 5 mins.

  3. Add 1/4 cup flour and cook 1 minute.

  4. Add STRAINED reserved marinade, minced garlic, thyme sprigs, bay leaf, tomatoes, beef broth and bouillion cubes. Add 1 tsp. freshly ground black pepper and 1/2 tsp. salt. Bring to a boil, then reduce to medium-low heat.

  5. Cook covered, approximately 1 hour, stirring periodically. Cook partially covered, for an additional 2 hours on low heat.

6)Check for seasoning, adding more salt and pepper to taste.

Freezes well and tastes great the next day !!!