Dredge beef cubes in flour.
In a saucepan, heat 1 Tbsp. (15 mL) of oil and sear beef cubes; set aside.
In the same pan, brown onions, carrots, rutabaga and potatoes in the remaining oil for a few minutes.
Add seasoning, beef broth and wine.
Return the beef to the pan.
Cover and let simmer over low heat for 75 to 90 minutes, stirring occasionally.
Ten minutes before the cooking has finished, add mushrooms and green peas.
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.
© Société des alcools du Québec, 2007
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