Capital Stew

• 2 12 lbs beef stew meat
• oil
• salt
• pepper
• 12 cup wine
• 1 (10 1/2 ounce) beef consomme or 1 (10 1/2 ounce) beef broth
• 1 (10 ounce) package frozen peas
• 6 leeks, washed and cut into 1 1/2 inch pieces
• 6 celery ribs, cut into 1 1/2 inch pieces
• 1 12 tablespoons flour
• 1 cup parsley, chopped
• 12 cup parmesan cheese, grated
• 1 garlic clove, mashed

1. Preheat oven to 300-degrees F.
2. In an oven-safe saucepan, brown meat and then season with salt and pepper.
3. Stir in wine and consomme.
4. Cover tightly and cook in oven for 2 1/2 hours.
5. On top of stove in seperate pans cook vegetables until done.
6. Drain, but save juices.
7. When meat is done, transfer meat to an oven-proof serving dish or casserole dish.
8. Stir in vegetables.
9. Add vegetable juices to meat juices to equal 1 - 1/2 cups of liquid (depending on how much broth you want in your stew) and thicken with flour.
10. Pour over meat and vegetables and return dish to oven for 15 minutes.
11. Sprinkle with parsley, cheese and garlic.
12. **Note: All cooking may be done ahead of time, but for best results, keep cooked meat and vegetables seperate.
13. Reheat meat in serving dish then add vegetables and fnally the parsley/cheese mixture following directions as above.
14. **.

beef stew meat, oil, salt, pepper, wine, beef, frozen peas, leeks, celery, flour, parsley, parmesan cheese, garlic

Taken from www.food.com/recipe/capital-stew-193066 (may not work)