4 lb. stew meat
1 cup flour
1⁄4 cup olive oil
2 cloves garlic, peeled & minced
1 shallot, peeled & minced
1 cup celery, diced large
1 onion, diced
1 cup red wine
1 cup peas
3 cups carrots, cut in 2” pieces
11⁄2 lb. baby potatoes, whole
1 sprig rosemary
1 sprig thyme
1 bay leaf
5 cups beef broth
1. Heat the Casserole Pan on the stovetop on high. Add olive oil.
2.Dust beef with flour. Brown in olive oil.
3.Add garlic, shallots, celery, and onion. Cook for about 4 or 5 minutes.
4. Pour in red wine. Reduce. Add broth. Simmer for 40 minutes on low.
5.Add remaining ingredients. Cover. Simmer on low heat until beef is tender, about 30 minutes.
6. Serve stew alongside crusty bread.