Beef Stew Braised in Red Wine (Estofado de carne)

This is a hearty dish of braised or slow-cooked beef with vegetables and a good red "Rioja" wine. It is a favorite of the wine producing regions of Spain and can be served with creamy garlic mashed potatoes.

Ingredients:

2 spoons olive oil
2 pounds beef, cut in cubes
1 large onion
2 large carrots
1 celery stalk
1 garlic head
12 peppercorns
2 spoons flour
4 cups red wine
2 cups beef stock
2 sprigs thyme
2 sprigs rosemary

2 grated tomatoes (optional)
2 potatoes cut in cubes (optional)

Dust the meat in flour and then brown it with two spoons of oil in a deep oven-proof pot. (Do in batches if necessary.) Remove the meat as it gets brown and set aside. In the same pot add the peppercorns and vegetables and and let them sweat. Then add 1/2 cup wine to get the caramelized juices left in the pan from the meat, and stir.  Return the beef to the pot and add the rest of the wine, the beef stock and the aromatics (thyme and rosemary). Bring to a boil and then put it covered in a preheated oven at 375˚ for 2 hours or longer until the meat is tender. When cut with a fork it should fall apart. Let the stew rest for a few minutes and serve with mashed potatoes or parsnip puree and slices of bread.