Big Mike's Vegetable Beef Stew

This recipe is the result of about ten years of experimentation. I think we've got something special now.

Ingredients

extra virgin olive oil

1.25 lbs. stew beef

1 cup red wine

3 cloves garlic chopped fine

3 tbs butter

1 medium yellow onion diced

3 carrots peeled and sliced

4 celery stems large dice

1 Idaho potate diced

2 tbs AP flour

1.5 - 2 cups beef stock

2 tbs ground sage

2 tsp dill

3 bay leaves

1/2 cup mushrooms
large can of whole tomatoes

1/2 cup frozen corn

Directions

1. Lightly coat skillet with olive oil, bring to high heat.

2. Seer beef and brown on all sides to trap juice and create flavor leavings in pan. Use tongs and/or a spatula to manipulate meat.

3. Remove beef to glass bowl. Deglaze pan with red wine. Reduce by 1/3 or 1/2. Scrape up all the delicious goodness for the broth. Pour the red wine and scrapings over the beef as a marinade.

4. Peel and fine chop 4 garlic cloves and add to the beef and marinade.

5. Heat butter in skillet, add onion, carrots, celery and potato. Cook to slightly tender crisp. Add flour, mix in, continue to cook for a few minutes.

6. Add beef to mixture and add beef stock to just cover meat and vegetables.

7. Add sage, dill mushrooms, tomatoes and frozen corn.

8. Bring to a boil and then let cool slightly. If you want thicker sauce add Wondra blended in water to thicken.

9. The broth will have a red wine note. Salt and pepper to taste at serving.