Beef Stew With Wine Recipe
As the Executive Chef at The Great Estates of Niagara, which includes the Inniskillin, Jackson-Triggs and Le Clos Jordanne wineries, David Penny naturally cooks
Ingredients
- 2 1/2 pounds beef cheek or stew meat
- 2 1/2 tablespoons unsalted butter
- 2 1/2 tablespoons flour
- 3 1/2 ounces red wine
- 3 cups beef stock
- 2 medium onions
- 2 cloves garlic
- 2 carrots
- 1 cup peas
- 4 celery ribs
- 3 yukon gold potatos
- 1 bunch thyme
- Salt and pepper
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