Description
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
- Season the beef with Tony's seasoning
- Dredge it in flour and shake off the excess
- Heat the oil in a heavy soup pot or dutch oven over medium-high heat
- Add the onions, peppers, mushrooms, garlic and bay leaf and saute' until lightly brown
- Add and sear the meat on all sides
- Adjust the heat so that the meat browns well, but does not burn
- 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 lightly and cook until the meat is tender, about 1 hour
- Add potatoes and carrots approx. 15 min. before done
- Adjust the seasoning with salt and pepper, remove the bay leaves and serve
- Serve alone, over rice or pasta
- With bread if desired (French is great)