Beef Stew at The Fowler House

5 lbs sirloin tip beef roast, fat trimmed off, cut into 1" cubes
3 Tbsp. olive oil
2 yellow onions, roughly chopped
5 cloves garlic, finely chopped
1 1/2 bottles red wine (sugg: Merlot)
3 beef bouillon cubes
8 c. water (approx)
1 bunch celery, cut into 1/2" pieces
8 carrots, peeled and cut into 1/2" pieces
4 Red skin potatoes, cubed with skin on
4 Yukon Gold potatoes, peeled and cubed
3 Tbsp fresh parsley, roughly chopped
Kosher salt to taste
pepper to taste
thyme to taste
hot paprika to taste

Season meat with salt and pepper. In a dutch oven over medium heat brown cubes of meat in olive oil on all sides. Add 1 onion and 3 cloves of garlic. Allow to cook 5 minutes. Add 2-3 bouillon cubes (to taste), 1 -1 1/2 bottles of wine, and enough extra water to cover contents. Cover, and allow to cook until meat is tender checking every half hour to be sure there is enough liquid (add more water if it looks low). Estimated cooktime: 2 - 2 1/2 hours.

When meat is tender add remaining onion and garlic and all vegetables, potatoes and herbs (except parsley). Add enough water to cover and bring to a slow boil. Cook until veggies are tender. Add parsley and let cook five more minutes. Add salt and pepper to taste.

This recipe feeds ten adults.