Beef Stew in Red Wine

• 2 lbs chuck, cut in to cubes
• 1 teaspoon pepper
• 14 cup all-purpose flour
• 14 cup corn oil
• 1 large onion
• 3 medium carrots, thinly sliced
• 1 cup red wine, perferably zinfandel
• 12 cups beef stock
• 1 bay leaf
• salt
• 1 teaspoon thyme

1. sprinkle meat cubes with pepper.
2. lightly dredge them in the flour.
3. in a large pan bown meat on all side,in two batches in oil.
4. drain off all but 1 TP of oil.
5. then saute' the carrot,onions over 'mod' heat until slightly tender.
6. add meat back to pan, and the wine,stock,bay leaf and thyme.bring to boil.
7. reduce heat to low, cover and simmer until meat is tender about 2 hours season with salt and additional pepper to taste -- enjoy!

chuck, pepper, flour, corn oil, onion, carrots, red wine, beef stock, bay leaf, salt, thyme

Taken from www.food.com/recipe/beef-stew-in-red-wine-260380 (may not work)