"This is indeed a wonderful beef stew. As I sit here digging out from the great Chicago blizzard of 2011, the smell is filling the house. Pure comfort. As with other cooks, I first cook the onions in butter and then remove and deglaze with red wine. I then cook beef, remove, and follow directions from there on. For the liquid, I use 8 cups beef broth, 1 cup red wine and 1 cup of tomato juices from the canned tomatoes. Finally, when I add the veggies, I also add 1/2 cup chopped sun dried tomatoes, 2 T. Worcestershire, 1 t. Smoked paprika and finally, 2 t. Beef roast seasoning from the wonderful Spice House located in Chicago and Evanston. Ck out their website. All in all, best beef stew EVER.