Beef Stew with Wine

• 2 1/2 pounds beef cheek or stew meat, cubed
• 2 1/2 tablespoons unsalted butter
• 2 1/2 tablespoons flour
• 3 1/2 ounces red wine
• 3 cups beef stock
• 2 medium onions, diced
• 2 cloves garlic, minced
• 2 carrots, peeled and chopped
• 1 cup peas
• 4 celery ribs, diced
• 3 yukon gold potatos, diced
• 1 bunch thyme, picked, stems discarded
• Salt and pepper, to taste

1. Dredge the cubed beef in the flour.
2. This keeps the meat from sticking, and also gives the stew a rich, luscious finish.
3. In a large pot, heat the butter over medium high heat and brown the beef.
4. Add onions and garlic.
5. Cook until onions are transparent.
6. Add beef stock, wine, chopped thyme, salt and pepper to taste.
7. Simmer over low heat, with a lid for about 2 hrs or until the beef is just tender.
8. Add carrots, potatoes and celery.
9. Simmer for another 20 minutes to cook the vegetables.
10. Adjust seasoning with salt and pepper.

beef cheek, unsalted butter, flour, red wine, beef stock, onions, garlic, carrots, peas, celery, gold potatos, thyme, salt

Taken from www.foodrepublic.com/recipes/beef-stew-with-wine-recipe/ (may not work)