INGREDIENTS
1/4 cup
� flour
1 tsp
� � pepper
1 tsp
� � garlic salt
1 tsp
� � celery salt
1
� 2 � pounds stew meat
3 tbsp
� olive oil
3 Tablespoons
� butter
2 cups
� onion
4 cloves
� garlic
2
� 1 cup cabernet sauvignon
4 cups
� beef broth
1 cubes
� 2 tsp better than bouillon
2 Tablespoons
� worcestershire sauce
3 Tablespoons
� tomato paste
5
� carrots
1 lb
� baby yukon gold potatoes
1 leaves
� 2 bay
1
� branch rosemary
1 cup
� peas
1/4 cup
� water
2 drops
� kitchen bouquet browning