Winter Beef Stew

1 lb stew beef
1-2 tbsp flour
¼ cup oil
2 medium onions, diced
½ lb carrots, diced
3-4 stalks celery, diced
½ bottle red wine
4 cups beef stock
2-3 potatoes, baked, peeled, and diced
thyme, paprika, cayenne, ginger, rosemary, salt, and pepper to taste

Rinse beef and toss with flour. Heat oil in a large pot and add beef. Sauté until no pink remains and you’re starting to get a decent crust. Add onions, carrots, and celery, and cook until onions and celery becomes translucent. Add wine (NOTE: don’t use cheap wine or, God forbid, cooking wine. The quality of your wine affects the quality of your dish! I mean, don’t use something super-nice, but don’t skimp), beef stock, and potatoes and simmer until liquid is reduced by 1/3. Turn off stove and let stew cool while you take a nap. Reheat to almost boiling and serve, preferably with whole grain bread.

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