Prepare the stew the day before your party, letting it simmer while you get ready. This allows the flavors to meld. Allow the stew to cool to room temperature, and then chill, covered, overnight. On party day, reheat it on the stove before serving.

1/2 cup all-purpose flour
1 tsp. freshly ground black pepper
1/2 tsp. salt
3 lb. boneless beef chuck roast, cut into 3/4-inch cubes
3 cloves garlic, minced
3 Tbsp. olive oil or cooking oil
3 14-oz. cans beef broth
2 cups dry red wine or beef broth
1 cup water
2 Tbsp. Dijon-style mustard
1 Tbsp. dried thyme, crushed
2 bay leaves
2 lb. Yukon Gold or other potatoes, cubed (about 6 cups)
1 lb. sweet potatoes, peeled and cubed (2 3/4 cups)
1 16-oz. pkg. frozen small whole onions or 2 cups peeled pearl onions
1 16-oz. pkg. peeled baby carrots
1 cup snipped dried fruit (such as apricots, golden raisins, and/or apple) (optional)
Crème fraîche or dairy sour cream (optional)

1. In a large resealable plastic bag combine flour, freshly ground pepper, and salt. Add the meat to the bag, one-third at a time, and shake to coat with flour. In a 6- to 8-quart Dutch oven cook and stir meat with garlic, one-third at a time, in hot oil for 5 to 6 minutes or until meat is brown. Drain off any fat.

2. Return all meat to Dutch oven. Stir in beef broth, red wine, water, mustard, thyme, and bay leaves. Bring to boiling; reduce heat. Cover and simmer for 1 1/2 hours. Stir in potatoes, sweet potatoes, onions, and carrots. Return to boiling; reduce heat. Cover and simmer 15 to 20 minutes more or until vegetables are tender. Remove and discard bay leaves. If desired, stir in dried fruit.

3. To serve, ladle stew into bowls. If desired, top each with a spoonful of crème fraîche or sour cream. Makes 14 to 16 servings.