Grand Cru Stew

Ingredients

• 1 lb. stew beef
• 1 lb. potatoes
• 1 celery bunch
• 2 bell peppers
• 6 tomatoes (you may substitute tomato sauce/paste onion soup mix makes a simple seasoning pack)
• 3 leeks (or a gob ‘o onions)
• Gallons and Gallons of wine
• 1 lb. carrot bunch (minis are great)
• 1 large can of beef broth (if you don’t have any in the freezer next to the goat ears)
• Rosemary oregano, basil

Instructions

1. 1
   Cube 1 pound of stew beef and toss into stockpot filled with 2 cups of wine
2. 2
   4 cups of broth, sliced carrots and onions (leeks are even better, if available).
3. 3
   Add tomatoes & garlic. Toss in bay leaves and/or any other leaves and twigs
4. 4
   Cover and simmer on low heat for at least an hour. (Use 8 wine cubes for the 2 cups of wine.)
5. 5
   Add lots of celery for crunch, colorful bell peppers and potatoes. A little tapioca (preferred) or instant potato will thicken the juice nicely. Let simmer for hours.
6. 6
   Season with freshly ground pepper, sea salt and just before service, add a few drops of really good Balsamic vinegar
7. 7
   Place a thin slice of parmesan on top with freshly chopped parsley and serve with beautiful, crusty bread and olive oil.