Ingredients: 1 cup vegetable oil 1 cup flour 2 lbs chuck roast, cut into 2 inch squares 1 tsp cayenne 5 tsp salt 6 carrots, peeled, cut into 2 inch chunks 1-1/4 cup celery, chopped 2-1/2 cup onions, chopped 1 cup red wine, dry 5-1/2 cup water 6 waxy potatoes (like red skins) cut into 2 inch chunks 5 bay leaves 1 tsp black pepper 1/2 tsp thyme, dried 1/2 tsp basil, dried First make a chocolate coloured roux by combining the vegetable oil and the flour in a Dutch oven over medium-high heat. Stir constantly for 10 to 15 minutes, until the roux becomes a rich chocolate colour.

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Season the meat with the cayenne and 3 tsp salt. Add the meat to the roux and continue to stir constantly for about 4 minutes, then add the carrots, onions and celery. Cook, stirring frequently, for 3 minutes. Add the wine, continuing to stir constantly until a paste forms. Add the water and stir until everything has become blended. Now add the potatoes, bay leaves, the remaining 2 tsp salt, black pepper, thyme and basil.

Bring to a low boil and cook, uncovered, stirring from time to time, for 1-1/2 hours, or until the meat is tender. Remove the bay leaves, skim any fat that may have risen to the surface. Check for seasoning and re-season if needed, and serve.

Serves at least 6.

NOTE:
I prefer to use chuck roast for my beef stews. They add much more flavour to the stew than the generic "stewing beef" you pick up at the local supermarket.

I buy a nice looking chuck roast and partially freeze it. This makes it easy to cut up into the 2" chunks.