Onion & Pepper Tender Beef Stew

Over Mashed Potatoes

Serves 4

Ingredients:

1 ½ lb Stew Meat Chunks (at room temperature, and patted dry of moisture)
2 T oil
½ large green pepper cut into strips
¼ large sweet onion cut into strips
2 large cloves of garlic finely chopped
2 t dried oregano
½ paprika
1 bay leaf
1 t salt, ¼ pepper
1 beef bouillon cube
2½ C boiling water
½ C cabernet sauvignon(Roux with 2 t corn starch and 2-3 T water)
Fresh parsley to garnish

Method:

• Heat large saucepan with the oil. When hot add the meat and sear well on one side. Add the onion and green peppers. Toss until onions begin to show a little browning. Add the garlic and stir and sauté, turning beef until browned on the other side for just a couple minutes. Then add the bouillon that is dissolved in the water, the red wine, and the oregano, and paprika. Stir to combine.
• Add the bay leaf. Cover with a lid. Turn to low and let simmer on very low for 1 hour and 45 minutes. Taste and add salt and pepper if needed.
• Stew is done when meat can be shredded. Simmer on low for another 15 minutes if needed. Remove from heat, stir in roux to thicken.
• Serve over mashed potatoes and garnish with parsley.