Beef Stew/Burgdorf’s Pinot Noir

Ingredients:

2 LBS BEEF CUT INTO CUBES
6 LG POTATOES PEELED AND CUT INTO CHUNKS 3 MED RED ONIONS , ROUGHLY CHOPPED
1 LBS CARROTS, CUT INTO LG. CHUNKS
1⁄2 CUP FLOUR
1⁄2 CUP OIL (CANOLA)
4 BAY LEAVES
SPRIG OF THYME
2 CLOVES OF GARLIC DICED
4 CUPS V-8 JUICE
2 CUPS BURGDORF PINOT NOIR
10 DROPS HOT PEPPER SAUCE
SEASONED SALT AND PEPPER

Directions:

HEAT OIL IN SAUTE PAN UNTIL VERY HOT. ADD BEEF AND BROWN ALL OVER. SPRINKLE WITH FLOUR AND CONTINUE TO BROWN . SEASON WITH SALT AND PEPPER. ADD WINE V-8 AND 2 CUPS OF WATER AND SIMMER ABOUT 45 MINUTES ON LOW HEAT,COVERED.

IN A STOCK POT ADD ALL INGREDIENTS AND COOK ANOTHER HOUR OR WHEN POTATOES AND CARROTS ARE DONE

ENJOY!

CHEF TOM McNEIL “The Golden Rose Restaurant”