Brown beef in butter and oil (in batches) on medium-high heat. Remove
meat from pan and
set aside.
Add onions and garlic to the pan and saute until onions are
translucent, stirring frequently
(about 5 minutes).
Add flour, stir to incorporate. Add spices and cook 1-2 minutes. Add
tomato paste, chili
sauce, & wine. Add beef back to pan w/ any juices.
Cook 2 hours on low heat. Add vegetables and cook 30 minutes more or
until vegetables are
tender. Season with salt and pepper.
NOTE- Any pepper spice blend (use less) can be substituted for the
Penzey's creamy
peppercorn base. The Penzey's blend has black pepper, sugar, coarse
salt, garlic powder, thyme and parsley.
Plain coarse grind pepper will work too but use less of it.
Originally Submitted
1/19/2014
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