Ingredients

2 cups (500 mL) red wine 2 lbs (1 kg) stewing beef, cut into 2-inch (5-cm) cubes Salt and freshly ground pepper 3 tbsp (45 mL) olive oil or cooking oil 1 cup (250 mL) sliced carrot 1 cup (250 mL) sliced onion 2 cups (500 mL) beef stock or canned beef bouillon 1 tbsp (15 mL) tomato paste 1 bay leaf 1/2 tsp (2 mL) dried thyme 2 heads garlic, broken into cloves 2 tbsp (25 mL) butter 1/4 cup (50 mL) caperberries 2 tbsp (25 mL) chopped parsley

Description

This Is Similar To A Beef Bourgouinon, The Classic Beef Stew Cooked In Red Wine. It Parts Company With Tradition At The End When We Garnish It With Whole Cooked Cloves Of Garlic And Firm Caperberries Instead Of Onions And Mushrooms. Caperberries Are The M

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