Winter Beef Stew

• 2 12 lbs stew meat, cubed
• 3 garlic cloves, smashed
• 3 bay leaves
• 2 (750 ml) bottles red wine
• 12 cup flour
• 3 tablespoons olive oil, divided
• 1 large yellow onion, cut into 8ths
• 12 lb carrot, cut into 1 inch pieces
• 12 lb celery, cut in 1 inch pieces
• 2 cups low sodium beef broth
• 1 (14 ounce) can crushed tomatoes
• 4 yellow potatoes, cut in 1 inch pieces

1. Place stew meat in a large plastic mixing bowl with garlic and bay leaves.
2. Pour in 1 bottle of wine and place in fridge for at least 1 hour and up to overnight.
3. In a dutch oven or heavy bottom soup pot, heat 1 1/2 Tbsp olive oil.
4. Drain stew meat, saving the liquid, garlic and bay leaves.
5. Dredge meat in flour, shaking off excess.
6. Brown meat in dutch oven pan, but only for approximately 5 minutes.
7. Do not fully cook.
8. Remove meat from pot and set aside.
9. Add remaining olive oil to pot and add vegetables.
10. Saute veggies for 5 minutes, then add the remaining wine plus 1 bottle, scraping the bottom of pan to remove all the bits of flavor.
11. Add beef broth and tomatoes, bring to a boil.
12. Add beef back the pot.
13. Cover and simmer for 3 hours.

stew meat, garlic, bay leaves, bottles red wine, flour, olive oil, yellow onion, carrot, celery, beef broth, tomatoes, yellow potatoes

Taken from www.food.com/recipe/winter-beef-stew-242595 (may not work)