Ingredients

2 large containers of organic beef broth
2 cups of red wine (generally a merlot, syrah or blended red works well)
1 pound beef, I use round steak or any good quality stew meat and cut it into large pieces
3 tablespoons of flour (adding additional flour at the end if you like it thick) or you can use corn starch 
1/4 cup tablespoons of Worcestershire sauce
1 tablespoon of basil
1 tablespoon of rosemary
1/2 tablespoon of oregano
3 whole cloves of garlic
1/4 of red onion (cut into small to medium pieces)
4 large potatoes (cut into medium pieces, skins on or off)
6 carrots (peeled and cut into medium pieces)
Salt/Pepper to taste ( I recommend salting at the beginning and then in the middle if it isn’t salty enough)

 While I’m cutting the other ingredients I let the beef steep in the wine, spices, onions and Worcestershire. All the spices are fresh or dried fresh and really make your house smell lovely.

(At this point if you haven’t already start drinking the rest of the bottle of wine in a ration of two for the cook, one for the pot.)

Once you finish cutting the vegetables, turn the heat up on the beef and add flour. Stir vigorously until a roux of sorts is made with the liquid in the bottom of the pot. Begin to add beef broth and drink more wine. After all of the broth is added begin to add potatoes and carrots. Let the mixture come to a boil and then turn down on a low heat until the carrots and potatoes are cooked through. Drink more wine…. Add the corn starch mixture according to the directions on the package or add more flour until you get desired thickness.

Drink more wine Serve stew with red wine a baguette with butter and a creamy French cheese. And its always better the second day.

Drink Count: 1/2 Bottle of Organic Spanish red wine