Wine stew.

Kelly picked number 4. (Thanks, Kelly!) Number 4 in the stack was "Beef Stew". There are a zillion beef stew recipes in the world. I've counted. After looking over the ingredient list, I got super excited. Why? Wiiiiiiiiine. Not beer. Wine. Awesome.

I essentially halved the recipe because we're heading out of town for Thanksgiving and I didn't want a ton of leftovers.

This is what I did:

"Beef Stew" (6 quart pot)

~1/4 c flour
~1/2 t salt
~1/2 t pepper
~slightly more than 1 lb beef chuck, cut into 1-inch cubes
~olive oil
~1 cup red or white wine (I used a white from my favorite winery. I picked St. Michaels Viognier because the label said it was "good with beef stew". Sold!)
~1/2 c beef broth
~1 onion, sliced
~1/2 c sliced mushrooms
~1/2 c fresh parsley, minced
~1 large garlic clove, minced
~2 bay leaves
~2 large red potatoes (These weren't in the original recipe. I added them for fun-zies.

Mix flour, salt, and pepper in a small bowl.
Dredge beef in mixture.
Heat oil in skillet over medium-high heat until hot.
Sear beef on all sides and transfer to crock pot.
Add remaining ingredients and stir.
Cover and cook on low for 6 hours.
Remove bay leaf before serving.
Smash potatoes on plate.
Top with beef stew mixture.

3 servings.

This is a tasty, tasty beef stew and I don't think it's the wine talking (although, it probably helps. Ha!). Yum.