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Revision as of 23:32, 4 February 2011
Description
Ingredients
- 1 1/2 pounds lean Beef stew meat (top round), cut into 2-inch cubes
- salt to taste
- freshly ground black pepper
- flour for dredging
- 1 tablespoon vegetable oil
- 1 small yellow Onion, diced
- 1/2 red bell pepper, seeded and chopped
- 1/2 yellow bell pepper, seeded and chopped
- 1/2 green bell pepper, seeded and chopped
- 1 cup quartered Mushrooms
- 2 cloves garlic, minced
- 1 bay leaf
- 1 1/2 tablespoons sweet, Hungarian paprika
- 1/2 cup dry red wine
- 1 8cup diced, canned tomatoes
- 2 cups low-sodium beef broth
Directions
- Season the Beef with salt and pepper.
- Dredge it in flour and shake off the excess.
- Heat the oil in a heavy soup pot or Dutch oven over medium-high heat.
- Sear the meat on all sides.
- Adjust the heat so that the meat browns well, but does not burn.
- Add the onions, peppers, Mushrooms, garlic and bay leaf and cook 2 minutes more.
- Sprinkle the paprika into the pot and stir well to combine.
- Add the red wine. 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.
- Add the tomatoes and the beef broth and bring to a boil.
- Adjust the heat so that the stew simmers and cook until the meat is tender, about 1 hour.
- Adjust the seasoning with salt and pepper, remove the bay leaves and serve in a deep tureen.
Contributed by
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