Marinate beef in 1 C cabernet sauvignon in an air tight plastic bag.

Pat beef dry on paper towels. Reserve marinade. Let beef sit at room temperature for 1 hour.

Season beef with salt and pepper. Sear beef until completely browned on medium-high heat. In batches. Do not overcrowd the pot. Set beef aside

Add bay leaf, thyme, carrots, onions, and celery. Saute until onions are lightly browned.

Add tomato paste. Stir and cook 1 minute.

Add reserved marinade. Reduce until nearly dry.

Add beef, garlic, and potatoes to the pot. Cover with remaining wine and beef stock.

Simmer for 2-3 hours, or until beef is tender.

Variations; button mushrooms, merlot, pinot noir, Beaujolais, rosemary, parsley, buttered egg noodles, pearl onions, roasted garlic, bell peppers, shallots, sweet potatoes, demi glace, cognac, bacon, stout beer, Worcestershire, brandy, whiskey, tomatoes, sherry, red onion, spinach, couscous, rice, eggplant, caramelized bone marrow, soy sauce, asparagus, avocado, barley, peas, lentils, black eyed peas, green beans, black beans, pinto or white beans, poblano, ancho chile powder, paprika, corn,

Crushed pepper flakes, jalapeno, scallions, red onion, quinoa, sherry, soy sauce, red wine vinegar, broccoli, kale, pea pods, radish, butter, cumin, curry powder, cilantro, celery root, cabbage, turnips, rutabegas, horseradish, orange, liquid smoke, mustard, red wine vinegar, raspberry vinegar, dumplings, pastry crust, za'atar, chives, Italian seasoning, herbes de provence,

Dried onion soup mix, zucchini, yellow squash, polenta, cornbread crust, au jus, pork shoulder,