Templeton Hills Beef Stew

3-4 pound Templeton Hills Beef chuck roast
1/4 cup potato flour or regular flour
salt and pepper
1T chopped fresh rosemary or 1 t dried rosemary
4 T olive oil, divided
1 large yellow or white onion, chopped
4-5 carrots, peeled and sliced to half inch lengths
1-2 cloves minced garlic
1 quart (4 cups) beef broth
1-2 cups full bodied red wine.
2 potatoes, peeled and chopped to one inch squares

Cut meat into one inch cubes, trimming fat as needed. Place meat in a bowl and add flour and spices. Mix to coat thoroughly. In a large heavy frying pan, heat 2-3 T olice oil until it sizzles when meat is dropped in. Brown meat in batches so that it is not crowded in the pan. It may take three or four rounds to brown all of the meat. Remove meat from pan as it finishes browning. The meat canbe browned at the same time the stew base is being cooked, this saves time in the end.

In a dutch oven or large stove to oven pan heat 2 T of olive oil and saute the onion and carrots. At the end of the saute add the garlic, being careful not to burn it. Add  the broth and the red wine, use a little of the wine to scrape the pan where the meat was browned, adding all of the yummy brown bits to the stew. Add the potatoes at this point. Bring everything to a boil. Add browned meat and cover. Place dutch oven in a preheated 300 degree oven and cook for 30-40 minutes. Remove pan from oven and let it come to room temperature. Refrigerate at this point. Best results are when the stew is made 24-48 hours ahead of time and reheated just prior to serving. To reheat, remove from frige and allow to come to room temperature. Reheat on stove top over medium heat, being careful not to burn the stew.