Ingredients

• 1/2 cup vegetable oil
• 2 pounds cubed beef stew meat
• 1 onion, chopped
• 3 cups merlot wine
• 1 tablespoon beef bouillon granules
• 1 quart milk
• 4 medium russet potatoes, peeled and cubed
• 6 carrots, diced
• 6 stalks celery, diced
• 3 tablespoons dried oregano
• 3 tablespoons dried basil
• 2 tablespoons ground coriander
• 2 tablespoons ground black pepper
• 1 tablespoon ground cumin
• 1 tablespoon salt

Instructions

1. Heat oil in a large pot over high heat; saute beef until browned on all sides, about 10 minutes. Add onion. Continue to saute until onion is softened and browned around the edges, about 5 minutes more. Transfer beef mixture to a bowl.
2. Pour wine into the same pot used to cook beef and bring wine to a boil. Boil until slightly reduced, about 10 minutes. Stir beef bouillon into wine and cook until dissolved, about 5 minutes. Return beef to the pot and add milk, potatoes, carrots, and celery. Season with oregano, basil, coriander, pepper, cumin, and salt and bring to a simmer. Reduce heat to medium and continue to simmer until beef is tender, about 1 hour.