Jalapeno Beef Stew

Preheat the oven to 350. Toss the shallots with the olive oil, place themin a small pan, and roast them in the oven for 35 minutes, or until they are soft andbrown.

Heat the butter in a large, deep saucepan (that has a cover) over medium heat. While thebutter is melting, toss the beef cubes with the flour to coat. Place the beef in the hot butter,increase the heat and saut the beef cubes on all sides for 5 minutes for rareand longer for medium and well done.

Do not crowd the meat or it will steam rather than brown. Remove the pan from the heat, transferthe meat to a bowl, cover it loosely with foil to keep it warm, and set it aside.

Mince the jalapeos. The peppers vary in heat, so the amount of peppers may be adjusted accordingly.

Place the pan back over medium heat, and, in the remaining butter, saut the peppers, carrots,potato and onion, tossing to prevent burning until onions turn translucent.

Add the wine, stock, sage, and oregano, gently stirring on the bottom of the pan to release anysolidified pan juices. Cook the stew over low heat, with the lid slightly ajar, for 40 minutes.

Add the reserved shallots and beef, stir to combine, and continue cooking for another20 minutes.

Test to see if the meat and vegetables are done. Season with salt and pepper.