Beef Stew (American South Sweet Merlot)

This beef merlot recipe is simple and has to be our absolutely favourite winter beef stew. It can be made ahead and actually tastes better warmed up the next day.

1½ lbs lean beef stew meat, cubed
2 Tbsp. all-purpose flour, unbleached
1 large yellow onion, chopped
3 stalks celery, chopped
2 carrots, chopped
10 oz mushrooms, sliced
1 lb new potatoes, peeled and sliced
4 cloves garlic, minced
2 Tbsp. Canola oil
1 cup Barefoot Merlot
3½-4 cups beef broth
1 bay leaf
2 sprigs fresh rosemary, minced
1½ tsp. herbed sea salt
black pepper, freshly ground

Garnish:
fresh parsley, minced

Place the beef in a large dish and sprinkle with flour, a half tsp. 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.

Makes 4 servings.