Categories: Soups and Stews

Ingredients

• 6 tbsp. veg. oil
• 3/4 c. chopped onion
• 2 tbsp. parsley
• 1 1/2 tbsp. salt
• 1/8 tsp. thyme
• 2 lb. stew meat, rolled in 2-3 tbsp. flour
• 1/2 c. water
• 3/4 c. celery
• 1 clove garlic
• 1/4 tsp. pepper
• 1 cup. tomato sauce
• 2 cups beef stock
• 1/4 c. dry red wine
• 6 potatoes
• 6 carrots
• 16 oz bag frozen peas
• 1-2 tbsp flour, 2 tbsp. cold water

Directions

1. Heat oil in stockpot, roll beef in flour, and place in heated oil. Brown. Add celery, onion, parsley, sage, thyme, garlic, salt, pepper, and water. Cook until vegetables are tender.

2. Add tomato sauce, beef stock, red wine.

3. Cook potatoes, and carrots separately.

4. Add to stockpot, along with frozen peas.

5. Mix flour and water, add to stew to thicken.

6. Cook for additional 20-30 min. before serving.

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