Beef Stew with Red Wine (not Beef Bourguignon)

INGREDIENTS

tablespoons olive oil 

3 

pounds lean stew beef, cut into 2-inch cubes

1 

onion, sliced

2 chopped carrots

Salt 

2 

tablespoons flour

2 - 3 

cups red wine, young and full bodied

Italian seasoning

1 

tablespoon sundried tomato paste

1 small can diced tomatoes (fire roasted were nice)

5 

cloves whole garlic in their papers

1 onion chopped
2 cups beef broth
1 package (or sheet) gelatin (unflavored)

3 - 4 small red potatoes chopped

1 carrot chopped

3 1/2 

tablespoons butter

1 

pound fresh mushrooms, quartered

cornstarch to thicken

DIRECTIONS

• Heat fat in casserole until almost smoking. Dry beef in paper towels - salt beef slightly; it will not brown if it is damp. Add beef, a few pieces at a time, and brown until nicely browned on all sides. In the same fat, brown the onions and carrots. Pour out the excess fat.
• Deglaze the pan with the red wine -- add the meat and veg and canned tomatoes with a bit of sun dried or regular tomato paste add italian seasoning.  Add enough water to bring the level of liquid about 2/3 up the side of the meat -- the meat should be in one layer if possible.  Braise covered  in the oven for about 3 hours - checking partway through to make sure that you don't have too much evaporation 
• pick out the meat and strain the sauce.  Refrigerate overnight.  
• The next day brown onions, celery, carrots and mushrooms - set aside.  Parcook the potatoes for 2 minutes in water that barely covers -- add all the ingredients in with 2 - 3 cups of broth and simmer.  If you want a richer flavor - dissolve the gelatin in a 1/4 cup of cold beef broth and add to the pot - it makes a huge difference.   -- thicken with cornstarch -- serve with noodles
• Seriously impress your mom.