Cabernet or Zinfandel are happiest when paired with anything from the meat aisle. They both pair well with this rich and hearty beef stew.
Heat 1 tbsp of olive oil in a saute pan over medium high heat and add the onions and garlic, stirring for 1 minute.
Add the carrots and celery, stirring for an additional 2-3 minutes.
Pour everything, including the oil, into the slow cooker.
Salt and pepper the stew meat.
Add 1 tbsp of olive oil back into the hot pan and add the stew meat to the pan, turning each piece until brown on each side.
Pour meat and oil into the slow cooker.
Add the potatoes and wine. Add the beef broth.
Add the tomato paste and stir.
Cover and cook on high for 4 1/2 hours.
Remove 2 cups of liquid from the slow cooker.
In a small bowl, mix 3 tbsps of flour with 1/4 cup of water until smooth. (Can be done with cornstarch if preferred.)
Stir the flour mixture into the hot liquid.
Add back into the slow cooker and cook on high an additional 1/2 hour.
Repeat the thickening step if your gravy isn’t to the desired consistency, but make sure you’ve given time for the first flour to work to avoid over thickening.
Serve hot and enjoy with a nice Corner 103 red!