Beef Stew with Blackberries

By debjones

Ingredients

• 1 1/2 pound beef tenderloin
• 1/2 c. flour
• 1/2 tsp. garlic powder
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1 T. oil olive
• 1 red onion, chopped
• 2 cups sliced mushrooms
• 1 tsp. garlic powder
• 1/2 tsp. oregano
• 3 T. brown sugar
• 1 tsp. thyme
• 1 tsp. basil
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 3 ounce tomato paste
• 32 oz. organic beef broth
• 1 turkish bay leaf
• 3 small potaotes diced
• 1/2 lemon
• 1 bag frozen mixed vegetables
• 1 c. red wine
• 1/4 c. apple cider vinegar
• 1 tsp. tabasco sauce

Preparation

Step 1

1. Cut beef tenderloin into cubes. Add flour, garlic powder, salt and pepper to ziploc bag. Add beef to bag and shake to coat.
2. In a large skillet, heat the olive oil on high. Add beef. Brown for 3 to 5 minutes.
3. Add onion and mushrooms to skillet. Add organic beef broth and tomato paste. Add herbs and vegetables along with wine, vinegar, and tabasco.
4. Bring to boil and reduce to simmer. Simmer for 40 minutes until vegtables are tender and sauce is thickened.
5. Serve with side of blackberries.