If anything can tenderize stewing beef, it's beer. If anything can upgrade it, it's red wine. I make this stew both ways and it is stunningly good. This is a sumptuous stew that is braised to perfection in a slow oven. Serve it up in Edible Bread Bowls (small breads, hollowed out, baked become edible . This is a nifty recipe because there is no frying to brown the meat first. It is slow roasted and there is one other trick that makes it the best stew ever.