Hungarian Beef Stew

Serves: 3 - 5

Ingredients

 * 1½ pounds lean beef stew meat (top round), cut into 2-inch cubes
 * Salt & pepper or Tony's creole seasoning (to taste)
 * flour for dredging
 * 1 tablespoon virgin olive oil
 * 1 large onion, diced
 * 1 red bell pepper, seeded and chopped
 * 1 green bell pepper, seeded and chopped
 * 2 small cans sliced mushrooms
 * 2 cloves garlic, minced
 * 1 bay leaf
 * 1½ tablespoons sweet paprika
 * ½ cup dry red wine
 * 1 can diced, rotel tomatoes
 * 1 can stewed sliced tomatoes
 * 5 small unpeeled, washed red potatoes (halfed)
 * 8 - 10 baby carrots
 * 2 cups low-sodium beef broth (or 4 beef boullion cubes & 2 cups water)

Directions

 * 1) Season the beef with Tony's seasoning
 * 2) Dredge it in flour and shake off the excess (flour & meat in zip-lok bag & shake)
 * 3) Heat the oil in a heavy soup pot or Dutch oven over medium-high heat
 * 4) Add the onions, peppers, mushrooms, garlic and bay leaf and saute' until lightly brown
 * 5) Add and sear the meat on all sides
 * 6) Adjust the heat so that the meat browns well, but does not burn
 * 7) Sprinkle the paprika into the pot and stir well to combine
 * 8) Add the red wine
 * 9) Stir with a wooden spoon to release any caramelized bits that may be stuck to the bottom of the pan and cook until the wine is almost completely evaporated
 * 10) Add the tomatoes and the beef broth and bring to a boil
 * 11) Adjust the heat so that the stew simmers lightly and cook until the meat is tender, about 1 hour
 * 12) Add potatoes and carrots approx. 15 min. before done
 * 13) Adjust the seasoning with salt and pepper, remove the bay leaves and serve
 * 14) Serve alone, over rice or pasta
 * 15) With bread if desired (French is great)