Pretty darn close to Julia Child's classic recipe.
4 lb. stew meat
2 yellow onions - chopped
5 large carrots - peeled and cut in 1 inch long chunks
12 small yellow potatoes - whole
3 cloves garlic - minced
1/3 bottle of red wine (if you wouldn't drink it, don't cook with it!)
2 Tbsp. beef "Better than Boullion"
1 Tbsp dried thyme
3 large bay leaves
salt & pepper
all purpose flour
cooking oil
water
DIRECTIONS
Dredge stew meat in mixture of flour, salt and pepper. Making sure you don't overcrowd the pan, saute meat until browned in a few TBSP of cooking oil. (4 lbs of meat will take about 5 separate skillets full.)
When meat is finished, saute onion and garlic for about 5 minutes in same skillet. Pour in wine and add about 2 tsp. salt to taste. Pour this over the meat, which has been placed in a large dutch oven. Add carrots, potatoes, and seasonings. Mix the boullion with about 3 cups hot water and pour on top of stew. If needed, add enough hot water to not quite cover the stew mixture. Stir everything together well. Cover with a tight fitting lid and bake at 350 degrees for 3 hours. ENJOY!
