1.5 pounds meat of your choice (such as beef, pork, or lamb), cut into bite-sized pieces
2 tablespoons butter
1 large onion, chopped
2 cloves garlic, minced
1 cup red wine
1 cup beef or vegetable broth
1 tablespoon all-purpose flour
1 teaspoon dried thyme
Salt and pepper, to taste
4-5 medium potatoes, peeled and cut into chunks
Fresh parsley, chopped, for garnish (optional)
In a large pot or Dutch oven, melt the butter over medium heat.
Add the chopped onion and minced garlic to the pot, and sauté until the onion is softened.
Add the meat to the pot, and brown on all sides.
Sprinkle the flour over the meat, and stir to coat evenly.
Add the red wine and beef or vegetable broth to the pot, along with the dried thyme, salt, and pepper. Bring the mixture to a boil.
Reduce the heat to low, cover the pot, and let the meat simmer for 1.5-2 hours, or until it is tender and cooked through.
In the meantime, prepare the potatoes by placing them in a separate pot of boiling water, and cooking until they are fork-tender.
Drain the potatoes, and set them aside.
Once the meat is cooked, remove the pot from heat, and let it cool slightly.
Using a slotted spoon, transfer the meat to a serving dish, and set it aside.
Return the pot with the wine sauce to medium heat, and let it simmer for a few more minutes to thicken.
Add the cooked potatoes to the wine sauce, and toss to coat them in the sauce.
Cook the potatoes in the wine sauce for another 5-7 minutes, or until they are warmed through and lightly coated in the sauce.
Serve the meat with wine sauce and potatoes, and garnish with fresh parsley, if desired, for a flavorful and hearty meal.
Note: You can adjust the seasoning and thickness of the wine sauce to your liking by adding more salt, pepper, or flour as needed.
Enjoy your delicious meat with wine sauce and potatoes!