Stew

2 tablespoons sunflower oil
1 Bay Leaf, whole
2 garlic cloves, smashed
1 fresh sprigs of Rosemary, whole
( add all ingredients to a dutch oven on medium high heat)
saute these ingredients for 4-5 minutes, take out before they burn)
This flavors the oil!
Take 2 lbs of roast beef, salt on both sides of the cut, cut into 1 inch think cubs, dust with flour and put in the flavored oil in sections, don't crowd the pan. Get both sides brown and caramelized. Take out each section as they get done. Cut one onion in slices, saute for 5-6 minutes and add 1/2 cup of red wine, one you drink, not one that is left over. Cook this down add 2 more cloves of garlic, diced, 1 table spoon of rosemary, chopped, 1/2 tablespoon of thyme and oregano. Let boil for 10 minutes, add cooked meat and 1 box of your favorite stock. This will cook for at least 2 hours on medium low heat. In the last hour add carrots, I like my veggies chunky so my cuts were pretty big, and then your favorite potato, I cut russets in half, you can most certainly do baby reds, whites and fingerlings, but i would leave the whole. Cook for another hour, checking the meat for tenderness, roast is at its best when it is fall apart tender.!! Add some flour and water mixture if you want it a little thicker! Salt and pepper to taste..