Winter Stew Drenched In Wine

By Food52
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3 pounds chuck roast – cut into 2” chunks

2 yellow onions – halved and then quartered

4 large cloves garlic – crushed

5 large white rose potatoes – cut into 2” chunks

2 large turnips – cut into 1” chunks

2 bottles red wine (good enough to drink)

1 pound brown or white mushrooms (halved or quartered depending on size)

1/2 cup flour

1 teaspoon salt

1 teaspoon seasoning salt

2 teaspoons fresh ground pepper

1/4 cup brandy

32 ounces beef stock (home-made or I like Wolfgang Puck’s - organic)

3 bay leaves

1 1/2 teaspoon dried oregano

2 sprigs fresh thyme

1/3 cup cup e.v. olive oil

chopped parsley (for garnish)

Garlic Croutons (for garnish) (see below)

2 – 5” round day old rustique bread (or whatever day old bread you have on hand – but rustique and sourdough work best) Cut into ¾ inch cubes

2 cloves garlic – crushed

sprinkle of salt

2 tablespoons good quality e.v. olive oil

2 tablespoons unsalted butter

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