Modified Beef and Red Wine Stew (No Potatoes / Flour) 1 kg Prime Rib or Rib Eye Steak (Well marbled beef) - Cubed 2 Celery Stalks, Diced 1 Med-Large Yellow Onion, Diced 2 large Carrots, Sliced 3 whole cloves of garlic smashed with the side of a knife 0.5 kg Button Mushrooms Washed and Halved 2 bay leaves 2 sprigs of fresh rosemary (whole) Salt and Black Pepper to taste 500 ml Red Wine (Dry Red) 1 L Low/No Sodium Beef Stock 1-2 tbsp Corn Starch (Optional if you want thick stew) 1 tbsp Sesame Oil Directions: In a large stock pot add sesame oil and sear steak cubes in small batches until just browned on all sides, remove, and reserve in a small bowl. Add Mushrooms with some Pepper, Garlic Cloves and the Rosemary and saute until lightly browned (about 3-5 minutes) Add Onions, Celery, and Carrot and cook until lightly caramelized (about 3-5 minutes) Add red wine to deglaze and evaporate the alcohol (about 1-2 minutes) Add Beef Stock and bring to the boil. Reduce to a gentle simmer, add in the reserved beef cubes, and bay leaves. Reduce heat to low and put a lid on it for a good 2-3 hours (until the beef is starting to fall apart), stirring every hour or so. Before serving, check your seasonings and add Salt and Pepper if needed (Optional) If you want a thicker gravy, mix 1-2tbsp corn starch with about 3-5 tbsp water and add the slurry to the stew. Bring the heat back up to a gentle boil to thicken.