Red Wine Beef Stew

INGREDIENTS:
2 Packs FFF Beef Stew Cubes
2 Tablespoons Flour or Corn Starch
3 Potatoes - Cut to approximately 1 inch Cubes
3 Sliced Carrots
1 Roughly Chopped Yellow Onion
4 Cloves of Garlic 
2 Tablespoon Olive Oil
1 Cup Red Wine (Dry is better)
3-4 Cups Beef Bone Broth or Stock
Salt & Pepper
Rosemary
Thyme

Optional:
Serve with Frozen Peas to cool it down before you eat

DIRECTIONS:
1. Defrost your Stew packs. While your roast is defrosting, cut up the potatoes, onions, carrots and any other desired vegetables. Then season the Stew Cubes on all sides with the Salt and Pepper and toss in the Flour/Corn Starch.
2. Add some oil to a Pot on high heat and sear the Stew Cubes on all sides. Once seared, remove the meat from the pot.
3. In the same pot, turn down to medium heat and add in the onions and garlic. Once fragrant, add in the wine to the pan to deglaze. Make sure the pot is not to hot so it can deglaze the pan without burning.
4. After several minutes, add the Beef Bone Broth/Beef stock, and the chopped vegetables along with the rest of your spices and herbs.
5. Cook on Medium heat for about an hour, then turn down to low and let slow cook for about another hour and a half. This lets the flavors from the stew meld together.
6. When you are ready to eat, serve with the frozen peas and Enjoy!