Tuscan-Style Stew

• 2 cups dry red wine
• 1/4 cup fresh minced garlic
• 2 lbs (900) grams stewing beef diced 3/4 in.
• 3 tbsp veg.oil
• 2 cups diced onion
• 2 lbs (900) grams Italian sausage cut to 1/2 in.coins
• 2 cups celery chopped course
• 2 cups carrots chopped course
• 2 cups red skinned potatoes 3/4 in. diced (peeled or not)
• 2 cups diced tomatoes
• 1 cup tomato paste
• 1/4 beef soup base powder
• 1/4 cup worcestershire sauce
• 1/2 tsp allspice
• 1/2 tsp garam masala
• 1 tbsp ground cumin
• 1 tbsp dry oregano
• 1 tbsp dry basil
• pinch crushed chili pepper
• 1 tsp brown sugar
• 8 cups water(I used 3)
• 1/2 cup flour mixed with 1 cup warm water
• grated parmesan,garlic bread croutons, to garnish

1. 1.In a stainless steel or plastic mixing bowl,combine wine and garlic and marinate beef,refrigerated 4 hours(I did it for 12 hrs),then remove meat,pat dry and reserve marinade.
2. 2.In a large heavy bottom pot, heat veg. oil and saute onion over low heat until translcent but not browned.
3. 3.In a large fry pan saute beef and then sausage until browned.
4. 4.Increase heat on heavy bottomed pot and add celery,potatoes,carrots and cook 5 mins,stirring constantly.
5. 5.Add beef,sausage and juices from fry pan to pot.
6. 6.Add tomatoes,tomato paste,beef base powder,worcestershire,herbs, spices,brown sugar reserved marinade and water.
7. 7.Bring to a boil, then reduce temperature to simmer for 3 to 5 hrs covered stirring occasionally. Near the end increase heat and add just enough flour water slurry to thicken as desired.
8. Reduce heat and simmer 20 mins longer.
9. 8.Serve with freshly grated parmesan and garlic croutons to taste.

red wine, garlic, stewing beef, vegoil, onion, italian sausage, celery, carrots, red skinned potatoes, tomatoes, tomato paste, beef soup base powder, worcestershire sauce, allspice, garam masala, ground cumin, oregano, basil, chili pepper, brown sugar, flour, parmesan

Taken from www.epicurious.com/recipes/member/views/tuscan-style-stew-50173319 (may not work)