2 lbs. stew beef ( I like chuck)
8 cups water and/or stock (I really like Wolfgang Puck's!)
1 can beef broth
1 cup burgundy or merlot wine
1 or 2 beef boullion cubes if neccessary (Better Than Boullion IS better than boullion...try it!)
flour for dredging, about a cup
2 TBS vegetable oil
2 stalks celery
1 cup fresh sliced mushrooms (white and crimini are good)
1 cup fresh or frozen peas
5 or 6 medium potatoes, cut into pieces
5 carrots slices
2-3 parsnips (this is optional, not everyone likes them, but I enjoy the depth of flavor they bring)
1/2 tsp approx of rosemary, thyme, marjoram and pepper
or 1 TBS Herbes De Provence
1 bay leaf
1 or 2 cloves garlic, peeled and crushed
1 large onion, either peeled and chopped OR if your lazy like me, you can throw it in whole and fish it out at the end!
See "note" about thickeners
Dredge beef chunks***see note..in flour and brown in oil over medium heat.
Add water/stock, broth, wine, onions, celery, garlic, mushrooms and spices. Oh yah, last time I added a cup of leftover spaghetti sauce, just for kicks! ( It was good).
Bring to a simmer and cook about 2 hours, stirring occaisionally till beef is almost tender. Taste and adjust seasonings, adding boullion if neccessary. Add carrots and cook about 5 minutes after stew returns to a simmer. Add potatoes, cook 5 more minutes add peas and cook till veggies are almost done and thicken. Serve with some sort of bread or bread like substance...Biscuits, rolls, matzo, whathaveyou...
