Beef Stew with Wine (Serves 4)

Provided by Judie Steeves

This makes a quick and easy meal for when you’ll be out all day, but want to come home to a meal that makes the whole house smell yummy. Double the recipe to make enough for a second meal.

1 lb. (454 g) B.C. stew beef
2 tbsp. (30 ml) flour
salt and pepper, to taste
drizzle of oil
1 c. (250 ml) beef broth
4 carrots
2 celery stalks
1 onion
1 garlic clove
1/4 c. (60 ml) red wine
2 tsp. (10 ml) fresh thyme
1 tsp. (5 ml) fresh tarragon
1 tbsp. (15 ml) fresh parsley

Dredge cubes of beef in a mixture of flour, salt and pepper and brown quickly in a little hot oil, then put into crockpot or slow cooker. Pour beef broth into the pan and scrape in any browned bits. Chop vegetables into chunks and mince garlic. Add to beef. Add beef broth, wine and herbs. Cover and simmer on low for 8 hours or so. Garnish with fresh chopped parsley.