Betsy's Red Wine Beef Stew

• 1 12 lbs stewing beef, cut into 1 1/2 inch cubes
• 1 tablespoon herbes de provence
• 1 teaspoon paprika
• 3 teaspoons salt (divided)
• 1 teaspoon fresh ground black pepper
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 onion, chopped
• 2 garlic cloves, pushed through a press
• 1 bay leaf
• 2 cups red wine (Merlot or Cabernet Sauvignon)
• 2 cups water
• 1 beef bouillon cube
• 1 (14 1/2 ounce) can beef broth
• 12 lb green beans, cut into 1 inch pieces
• 2 medium zucchini, cut into chunks
• 1 (8 ounce) package sliced mushrooms
• 2 turnips, peeled & cut into 1/2 to 3/4 pieces
• 3 celery ribs, cut into chunks
• 1 green bell pepper, seeded and cut into chunks
• 1 -2 carrot, peeled & cut into round chunks, then cut chunks in half

1. Toss beef with herbs, paprika, 2 teaspoons salt and the ground black pepper.
2. Heat the oil in bottom of heavy stew pot over medium-high heat.
3. Brown the beef; transfer to a bowl and set aside.
4. Melt butter in same pot.
5. Add chopped onion; cook 7 to 8 minutes until onions begin to brown.
6. Add garlic during last 2 minutes of cooking time.
7. Add reserved meat and accumulated juices, bay leaf, wine and water.
8. Bring to a boil.
9. Cover, lower to a strong simmer and cook for 1 hour.
10. After 1 hour, taste, (will taste very winey - will not taste this way in another hour) and if needed, add 1 teaspoon salt.
11. Then add bullion cube.
12. Stir and bring back to simmer.
13. Cover and simmer for 1 more hour, until beef is tender.
14. (liquid will reduce).
15. Stir in vegetables and beef broth; simmer 15 30 minutes more.

stewing beef, paprika, salt, fresh ground black pepper, olive oil, butter, onion, garlic, bay leaf, red wine, water, beef broth, green beans, zucchini, mushrooms, celery, green bell pepper, carrot

Taken from www.food.com/recipe/betsys-red-wine-beef-stew-211230 (may not work)