Excellent Beef Stew

Serves a bunch

3 1/2 lbs. beef stew meat, cut up in cubes

1/4 to 1/2 cup regular flour

1/4 cup olive oil

8 cloves garlic, smashed with side of cleaver

3 sprigs fresh rosemary

2 Tablespoons chopped fresh sage

2 Tablespoons chopped fresh thyme

2 cups red wine

3 teaspoons black current jam (What??)

2 cups beef broth

3 cups pearl onions

1 lb. carrots, peeled and cut into 1Ó lengths

Salt and pepper to taste

Place the beef on a plate and sprinkle with the flour, distributing the flour evenly over the pieces. On the top of the stove in a heavy, ovenproof casserole, heat the olive oil. Increase heat to high, add the meat in batches so as not to crowd the pan, and sear all over, for no more than 2 minutes. Remove meat to a dish as it browns. When the last batch is cooking, add the smashed garlic cloves and herbs, and let them cook for a minute.

In a small saucepan, heat the wine and stir in the black currant jam to dissolve. Add this mixture to the casserole along with the seared meat, the broth, onions, and carrots. Cover the casserole and bake in a preheated 350-degree over for 11/2 to 2 hours. After the stew has cooked for 1 hour, taste the broth and add salt and freshly ground black pepper to taste. When the beef and vegetables are very tender, ladle into soup bowls and serve piping hot.