This is a delicious meal, and when cooked right the meat is so tender!  I have cooked this over the wood stove and also in a dutch oven on the regular stove.  The key is to keep it simmering, not boiling.

Ingredients:

• 1lb stew meat (I cut chuck roast into bite sized pieces)
• 2TB flour
• 1/2 ts salt
• 1/4 ts pepper
• 1tb Olive Oil
• 2 garlic cloves, minced
• 1/4c dry red wine
• 1c beef broth

Method:

1. Combine meat, flour, salt and pepper in a baggie or in a bowl and coat the beef evenly.
2. Heat the olive oil in a skillet or dutch oven over medium-high heat.  If you will be doubling this recipe you will want to prepare it in something larger than a skillet to be sure you have enough room for everything.  Once skillet and oil are heated, add the stew meat.  Let it rest in a single layer in the skillet and don’t touch it until the bottom is lightly browned.  Then, stir the beef around and brown the rest of the sides. Once meat is browned, remove it with a slotted spoon, leaving drippings before.
3. Add garlic to the oil and drippings, add a bit more oil if necessary to keep the garlic from burning.
4. Turn heat to high, add wine to deglaze the skillet.  It will sizzle and steam, so be ready for it.  Once most of the action is over and all the bits have been removed from the bottom of the skillet, lower the heat and add the beef broth.  Return the meat back to the pan.  Bring to a boil, then cover and simmer 2 1/2 hours or until the meat is tender.  You may use a crockpot also, kept on low 6-8 hours should do the trick.
5. Serve over egg noodles.