Cabernet Beef Stew 

Recipe from Harmony Cellars

Ingredients:

2 Ibs. quality Beef cubed, floured and seasoned with salt & pepper
2-3 T Olive Oil
2 cloves Garlic, minced
2 cups Water with 2 Knorr's Chicken Bouillon cubes, dissolved, plus 2 cups boiling Water
1/4 cup Soy Sauce (or substitute Bragg Liquid Aminos)
2 Bay leaves
1/2 to 1 t Basil, crushed
1/2 to 1 t Thyme, crushed
1/2 to 1 t Marjoram, crushed
Pinch of Tarragon
1 cup Cabernet Sauvignon
1 lb Baby Carrots
3 cups Red Potatoes, cubed
2 cups Celery, chopped
1 medium Onion, chopped
2 cups small Button Mushrooms

Directions:

In a large pot, brown the meat in olive oil and add the minced garlic to sauté. Add all the remaining ingredients to the pot and simmer covered 1 to 1-1 /2 hours.

Makes 8-10 servings. (Note: The stew is even better heated up and served the next day.)

Serve with warm French Bread or in a small loaf bread bowl, and Harmony Cellars Cabernet Sauvignon.

Bon Appetit!