Ingredients: 2 lb Beef chuck, cut into 2 inch pieces4-6 Medium Morel mushrooms (substitute 3-4 well drained dry Porcini or other full flavored, full textured mushrooms)3T Oli + Ve Extra Virgin Olive Oil (Garlic or any single varietal)2T Butter (could substitute Oli + Ve Butter Oil)1 Onion, yellow, medium, diced2 Garlic cloves (less if using Garlic oil)2 Carrots, diced2 Tomatoes, plum, medium, diced, peeled1 Celery stalk, diced1 Bouquet garni (1 Italian parsley sprig, 1 thyme sprig, and 1 bay leaf tied)1T flour 2c Red wine Directions: Place mushrooms in a bowl of boiling water to cover, for two minutes then set aside. Season beef cubes, sear in butter and set aside. Sauté (using olive oil) onion, garlic, carrots, tomatoes, and celery until vegetables soften (5 minutes). Return beef to pot and add bouquet garni. Mix half the wine with the flour making sure there are no lumps and pour into pot. Add the remainder of the wine. Cover and simmer for 2-3 hours. Drain mushrooms, rough chop, reserve liquid. Add mushrooms to pot. Strain the reserved mushroom water through a coffee filter and add the liquid to the pot. Cover and simmer another half hour. Remove bouquet garni. Strain if desired. Season with salt and pepper. Serves 4 *Compliments of Stonesthrow Winery. Check them out at www.stonestrowwinery.com!