This basic recipe also works for lamb, veal, and probably pork or venison, although I haven't tried those last two as yet.
1 lb. beef stew meat. A bit of marbling is a good thing, but the recipe calls for enough cooking time that you tougher cuts should work. If I don't want to go with whatever the butcher has used, I'll often go with a piece of top round, or if I'm feeling flush, top sirloin. Cut into 1 to 1/2 inch size pieces. I prefer the smaller sizes.
1 yellow onion, cut coarse (3/4 to 1 inch pieces)
1 large clove garlic, minced
1/2 lb brown mushrooms, quartered
1 tbsp oil
1/2 tsp Spice Blend #1
Salt and pepper
1/2 cup red wine (e.g. Cab, Syrah, or Zin)
1 cup beef broth
1 or 2 celery stalks, cut to bite-size
3 or 4 carrots, chopped
1 1/2 cups potatoes, peeled, large dice
1 tbsp flour
1/4 cup water
Heat the oil in a 3 quart dutch oven, brown the meat, adding the mushrooms, onion, garlic, and spices towards the end. Reduce heat and add the wine and broth. Cover and simmer for 30 to 60 minutes (longer is better). Add the vegetables and cook another 30 minutes. Mix the flour and water and add, stirring until the sauce thickens, then let cook for another 10 minutes and serve.
About 6 servings.