1 Pound Stew Beef Cubes 1/4 Cup Red Wine 3 Tablespoons Whole Wheat Flour 1 Quart or Beef Broth 1/4 Teaspoon Paprika 7 Ounces of Canned Diced Tomato 1/4 Teaspoon Salt and Pepper 2 Tablespoons of Balsamic Vinegar 1 Tablespoon Olive Oil 1/2 tbsp. Worcestershire Sauce 1/2 Tablespoon Chopped Garlic 1/4 Teaspoon Tabasco Sauce 1/3 Cup Diced Onion 1/2 Pound Diced Red Potatoes 1/4 Cup Diced Celery 1/4 Frozen Peas 1/2 Cup Shredded Carrots 1/4 Frozen Whole Kernel Corn 2 Tablespoon Italian Seasoning
Yields:
Method
Toss stew beef in seasoned flour. Lightly brown in olive oil on med-high heat in a large thick bottom pot. Remove stew meat and set aside.
In the same large thick bottom pot, sauté garlic, onions, celery, carrots, and seasoning until onions are translucent.
Add red wine to deglaze the fond and reduce au sec or until almost dry. Add beef broth and diced tomato and bring to a rolling boil. Add vinegar, Worcestershire sauce, and Tabasco.
Add potatoes to boiling broth and cook for 15 minutes. Reduce heat to a simmer and add back the stew beef and cook until beef has reached at least 150 degrees or well done and potatoes are tender.
Add peas and corn and season with salt and pepper to taste. Heat veggies through and hold warm or chill down in shallow pan for re-heating later.
