1 packet Bastrop Cattle Company stew meat
1 large sweet onion (try Texas 1015)
2 Russet potatoes
3 carrots
4 stocks of celery
6 or 7 mushrooms
2 cups red wine (cheap is fine, the meat won’t know the difference)
1 cup olive oil
¼ cup flour

Cooking utensils:
Large bowl for marinating
Stove pot for vegetables
Large oven pot or stew pot
Skillet to brown with

Stolen from Julia Child a long time ago in a galaxy far, far away (called France)!

Defrost meat. Make up marinade mixture of olive oil, wine and a pinch each of basel, thyme, oregano and dill. Coarsely chop onion. Cube potatoes (you can leave the skins on) and place both with the meat in the marinate mixture in the refrigerator for approximately 2 hours.

On the stove, start vegetable broth. In one quart of water add chopped up carrots, celery, mushrooms and a pinch of each of the spices. Bring everything to a boil and then turn heat down to simmer (covered).

After meat has marinated for the appropriate time, separate meat from the onion and potatoes. Brown the meat in a tablespoon of olive oil in a hot skillet. Remove the meat to large oven pot or stew pot (you can either do your stew in the oven or on top of the stove. However, if done on the stove be careful not to let it burn down).

Scoop the potatoes and onion out of the marinade juice and in with the meat.

Slowly add flour to the drippings still in the skillet. As it thickens add the marinade juice. This is your thickener for the stew. Once you have used up the flour, stirring it in with the marinade juice, pour it in with the stew meat, potatoes and onion.

Pour in the vegetables and stir everything in together. Cover the pot and place in the stove at 375 degrees. Let cook one hour.

Alternatively, you can place the pot on a low heat on the stove and cook for two hours.

Be careful when serving. Because of the olive oil in the stew, it can become very hot. This is a great meal for cold nights.