Beef Stew in Red Wine Sauce

This is outstanding! No bargain--a whole bottle of decent red wine and lean beef--but so worth it. It totally resolves my main issues with beef stew---that the sauce is too thick; that there is the danger of biting into nasty clumps of fat or gristle; that the veg is overcooked and tastless; that the meaty is chewy and dry. Here the meat and the sauce are ambrosial. The vegetables, cooked separately and added at the end are delicious. And the meat and sauce alone make for extraordinary sandwiches.