Onion & Pepper Tender Beef Stew

Over Mashed Potatoes

Serves 4


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


  • Heat large saucepan with the oil. When hot add the meat and sear well on one side. Add the onion and greenpeppers. Toss until onions begin to show a little browning. Add the garlic and stir andsauté, turning beef untilbrowned on the other side for just a couple minutes. Then add the bouillon that is dissolved in the water, the redwine, and the oregano, and paprika. Stir to combine. Add the bay leaf. Cover with a lid. Turn to low and letsimmer on very low for 1 hour and 45 minutes.Taste and add salt and pepper if needed. Stew is done when meatcan 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.

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