Beef Stew with Cabernet

Beef Stew With Cabernet

4 - 5 pounds stew meat, cut into 1-2 inch pieces

4 tablespoons flour

4 cups beef stock

1 cup cabernet sauvignon

1/4 cup Worcestershire sauce

4 Tablespoons olive oil

2 onions, chopped

3 cloves garlic, crushed

10 - 12 small yukon gold potatoes, cut into small pieces

2 cups baby carrots

1 tablespoon dried basil

1 tablespoon dried oregano

pepper as you like

• Heat the oil in a large frying pan over medium heat.
• Saute the garlic in the olive oil.
• Dredge 1/4 of the meat in flour. I have dredged all of the meat in the past. But, Emily from The Orange Slate convinced me to try browning meat without dredging after she read a The Supper of the Lamb that discussed "to dredge or not to dredge."

• Brown the meat in the olive oil in workable batches.
• Add the browned meat to a dutch oven or similar large pot with a tight fitting lid.
• Add the stock, wine, Worcestershire sauce, herbs, potatoes, carrots and onions to the dutch oven.

• Add additional water to just cover all of the ingredients.
• Season with pepper to taste.
• Bring to a boil.
• Lower the heat to medium/low and cook on the stove for 2-3 hours until the meat is tender and the vegetables are soft.
• Serve with brown gravy