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Three-Pepper Beef Stew

Ingredients

• 1 tablespoon canola oil
• 4 carrots, cut into 1-inch pieces
• 2 stalks celery, cut into 1-inch pieces
• 1/2 cup chopped onion
• 6 cloves garlic, minced
• 2 pounds beef chuck roast, trimmed of fat and cut into 1-inch cubes
• 1 3/4 cups dry red wine or one 14-ounce can beef broth
• 1 14-ounce can reduced-sodium beef broth
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 2 to 3 teaspoons bottled cayenne pepper sauce
• 1/4 to 1/2 teaspoon crushed red pepper flakes
• 2 potatoes, cut into 1-inch pieces
• 2 red sweet peppers, cut into 1-inch pieces
• 2 tablespoons cold water
• 1 tablespoon cornstarch

Directions

1. In a Dutch oven heat oil over medium heat.
2. Add carrots, celery, onion, and garlic and cook 5 minutes, stirring occasionally.
3. Add beef and cook 15 minutes, stirring occasionally.
4. Drain fat.
5. Stir in wine, broth, tomato paste, Worcestershire sauce, pepper sauce, and red pepper flakes.
6. Simmer, covered, for 1 hour, stirring occasionally.
7. Add potatoes and sweet peppers.
8. Return to boiling, reduce heat and simmer, covered, for 15 to 20 minutes.
9. In a bowl stir together the cold water and cornstarch.
10. Stir into beef mixture.
11. Cook and stir until thickened and bubbly.
12. Cook and stir for 2 minutes.

Attribution