This recipe marinates all of the stew ingredients together for a streamlined dish.
- 1 bottle red wine
- 1 tablespoon salt
- 2 bay leaves
- ½ teaspoon black peppercorns, crushed
- 3 pounds stew beef, cut in 1-inch cubes
- 3 carrots, cut in ½-inch rounds
- 1 large onion, chopped
- 4 cloves garlic, sliced
- ¼ cup flour
In a large plastic bag, combine wine, salt, bay leaves, and peppercorns. Shake well to combine. Add beef, carrots, onion, and garlic. Toss well. Refrigerate overnight, turning occasionally. Preheat oven to 450°. Drain meat and vegetables, and place in a large roasting pan, reserving marinade. Sprinkle with flour and toss. Roast for 20 minutes, and then reduce heat to 350°. Meanwhile, bring reserved marinade to a boil in a saucepan. Pour over meat, cover tightly, and braise for 1½–1¾ hours, or until very tender. Remove bay leaves before serving with lots of crusty bread.