Recipe was a good starting point. I used 1 cup of wine and 2 cups beef broth. I learned from another recipe that I don’t want an over powering red wine taste. Taking in the feedback from others, I quartered mini potatoes and cut baby carrots into 4 sections , and cut the stewing cubes in half or quarters to ensure things would cook through. It took 10 hours for meat to reach that soft melt in your mouth state. Potatoes and carrots were still firm, not mushy which was ok, but would have liked them softer. It needed a little something, so I added a heaping tablespoon of paprika which turned out well. Thanks for the recipe and for the shared tips.

Wanted to try an easy straight-forward stew like my mom used to make. This comes close enough. I had all the ingredients on hand & it turned out perfectly. This one will be a go-to this winter, for sure!