This dish gets it name from the generosity of your invited friends. You see each guest is asked to bring an ingredient that completes the stew, while the hosts normally provide the beef and Merlot; a bottle for your friends and another for the stew! Once everyone has arrived and the ingredients are combined, you and your company have plenty of time to socialize while dinners cooking. A little Jazz music is suggested.
Indgredients
1 cup WESSON cooking oil
4 lbs beef stew meat 4 cups of Idaho potatoes
3 cups yellow onions
2 cups Merlot
1½ cups SWANSONS beef broth
2 bay leaves
1 clove of garlic
1 tbls McCORMICKS paprika
1 tbls McCORMICKS ground black pepper
½ tsp salt
3 tbls GOLD MEDAL flour
¼ cup chopped parsley
Preparation Instructions
Brown the onions and stew beef in the cooking oil. Sear meat until brown on most sides, turning the pieces quickly. Next slowly add the Merlot and cook for about a minute, stirring continuously. Finally add potatoes, carrots, beef broth, bay leaves, paprika and black pepper (Make sure your friends understand that their contribution needs to arrive prepared to go in the pot). If most of the meat is not covered with the liquids, add more wine or broth. Reduce the heat to ‘low’ and allow the mixture to simmer slowly until the meat starts to become tender, about 1½ hours. Season lightly with salt and continue to simmer until the vegetables and meat are very, very tender, about 30 minutes to 1 hour.
When the meat is tender and the vegetables easily speared with a fork, whisk the flour with ¼ cup water in a small bowl until smooth. Add to stew and cook for an additional 10 minutes to thicken the broth.
To serve: Add fresh parsley to the stew and accompany with a loaf of warm pumpernickle bread.
