No compromise beef stew

There are a thousand ways to cook up a beef stew, this one calls for plenty of red wine and a better cut of beef, without compromise! Instead of the usual stew grade of beef, we use either a rib roast or rib-eye cut to get a better tasting meat but retaining the added flavor of the fat.
Included is a party version for 25 guests where the ingredients measures and proportions can help you fine tune the seasonings for the small version.