Red Wine Beef Stew

By ccavaletti

Ingredients

• 1 Tbsp olive oil
• 1 lb trimmed top sirloin steak, cut into 1-inch pieces
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 2 Tbsp all-purpose flour
• 2 c chopped onion
• 1-1/2 c c chopped carrots
• 1-1/2 c chopped celery
• 3 c chopped red potatoes
• 3 cloves garlic, chopped
• 2 Tbsp tomato paste
• 1 c red wine
• 4 c low-sodium beef broth
• 4 thyme sprigs
• 2 bay leaves

Details

Servings 8

Preparation

Step 1

In a large Dutch oven, heat oil over medium-high heat. Sprinkle steak evenly with salt, pepper and flour. Add to oil, and cook until steak is browned, about 6 minutes. Remove steak from pan; cover and keep warm.

Add onion, carrots and celery to pan; cook until vegetables are browned and tender, about 5 minutes.

Add potatoes, garlic and tomato paste, and cook for 1 to 2 minutes. Stir in red wind; bring to a boil, and cook until liquid is reduced by half, about 10 minutes. Add beef broth, thyme, and bay leaves.

Bring to a boil; cover , reduce heat and simmer for 1-1/2 hours, or until beef is tender. Remove and discard thyme sprigs and bay leaves.

Serve immediately.