Serves: 3 - 5

Ingredients Edit

  • 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 Edit

  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)
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