1. In a stockpot, heat olive oil and brown beef. Cover with water and add the 2 cups of red wine. in a cheesecloth, wrap the fresh thyme, bay leaves, garlic cloves, and black peppercorns and add to simmering beef (I actually use tea diffusers instead of cheesecloth, just pop everything in the diffuser and hang into the pot). 2. Once it starts to simmer, add the carrots, onions, and celery. 3. Let cook on medium heat. once meat is almost ready, about 20-25 minutes, add the rest of the veggies and the remaining red wine. Cook until potatoes are tender, but not mushy. 4. Adjust to taste with salt and pepper and serve. ---------------------------------------------------------------------------
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