Preparation Time: 30 minutes
Cooking Time: 60 minutes
Course: lunch/snacks
Servings: 6-10
1. Trim and cube the beef, dredge it in flour. Set aside.
2. Clean and cube the onion, potatoes, carrots and celery stalks. Peel and mince the garlic.
3. In a large pot, add the oil and heat over a medium-high flame.
4. Add the onion, celery, and chopped garlic and sauté for 2 minutes. (Reduce heat if necessary.)
5. Add meat cubes and cook until brown on the outside.
6. Once the meat is browned, pour in the beef broth, tomatoes, salt and pepper, and cook covered another 40 minutes.
7. Uncover the stew and add wine, carrots, and potatoes. Cook until almost tender.
8. Ten minutes before serving, adjust seasonings and add the peas.
9. If a thicker consistency is desired, fill a mug half full of broth and use a fork to mix in 2 Tbs of flour. Mix until smooth. Add the flour mixture to the stew and let it cook another 5 minutes.
Notes: This stew is great served with Basic Pasta**. On a cold, rainy day, this is the perfect antidote to the blahs. Top it with some cheese and a dollop of sour cream and you have yourself a good, hearty meal!
Variations: You are more than welcome to add or subtract any of the vegetables included in this recipe. For a spicier version, add a few chopped and de-seeded hot peppers. If you find that the flavors are just not within your desired taste range, add herbs and spices accordingly.
Substitutions: Celery Stalks/1 Celery Root. Beef broth/Bouillon + water or other broth. Canned tomatoes/Fresh tomatoes. Dry red wine/¾ c fruit juice + 2 tsp vinegar.
