Savory Beef Stew


1 lb beef for stew, cubed

1 onion, diced

4 garlic cloves, minced

1 large tomato, cubed

1 red pepper, cubed

1 green pepper, cubed

6 small yellow potatoes, sliced into discs

1/2 head cauliflower, cut into chunks

1 cup baby carrots

1 cup celery, cubed

1 carton organic beef broth

4 tbsp flour

1/2 cup sweet red wine

salt, pepper, garlic powder, oregano, crushed red pepper, bay leaf, basil to taste

1/4 cup low sodium soy sauce

2 tbsp olive oil

Dredge the beef cubes in the flour and any spices listed above that you desire. Heat olive oil in a large pot on medium high and brown the beef until caramelized. Remove from the pot and scrape up the bits from the bottom of the pot, keeping them in the pot. Add more olive oil and saute garlic, onion, carrot, red pepper, celery, and cauliflower for approximately 3 minutes.  Add the wine and the tomato and stir until the alcohol cooks off.  Add the broth and bring to a light boil. Add the soy sauce and seasonings to taste. Add the meat and bring the heat down to a low simmer. Simmer for about an hour while stirring occasionally. Add the potatoes and the green pepper and cook for another fifteen minutes. If you need a thicker sauce, use a cornstarch slurry to thicken the sauce. Enjoy!


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