Plan on about 2-3 hours to prepare this incedible dish.  Letting it slowly braise in the oven is the secret to achieving wonderfully tender beef and a depth of flavor concentration.

• Preheat oven to 350*
• Cut stew meat into 1 inch pieces
• In a dutch oven melt butter then add onions, pepper and beef base.  Allow onion to start to soften
• Add the cubed beef pieces
• Stir mixture until it begins to brown, about 4 minutes, then add I cup of Kuhlman Cellars red wine to deglaze the pan
• Add thyme and bay leaf
• Transfer to a 350 oven and continue cooking for about 30 minutes until the liquid is reduced by 75%
• Deglaze again with the remaining wine and chopped garlic
• Add carrots, potatoes and water, stir to ensure everything is well mixed
• Cook for 45 minutes or until vegetables are soft and mixture begins to thicken
• Meat should be melt in you mouth tender

Enjoy alone or over rice or noodles.  Alternatively, enjoy with cornbread for a wonderful combination!

This dish was created exclusively for Kuhlman Cellars by our very own Ms. Gil.