Beef Stew (version 5)
2 lb. stewing beef, cut into 1 inch cubes
2 Tbsp vegetable oil
2 Tbsp flour
3 cloves garlic, minced
1 large onion, diced into 1/4 inch sq. pieces
2 cans beef stock
1 can chopped tomatoes (w/ juice)
1 cup red wine
1 Tbsp Italian seasonings
1/2 Tbsp dried parsley
salt & pepper
3 carrots, cut into 1/2 inch slices
2 potatoes, cut into 1 inch cubes
2 Tbsp ketchup or tomato paste
Heat the oil in a large stock pot, and brown the beef on all sides. Add the flour, and stir to coat. Add a few tablespoons of the beef stock, and add onion and garlic. Saute until the onion begins to soften. Add the remaining stock, tomatoes, red wine, salt & pepper, and parsley. Cover and simmer for about 1 1/2 hours, adding more liquid if necessary.
Add carrots, potatoes and ketchup or tomato paste, and simmer an additional 15-30 minutes (until carrots and potatoes are to desired doneness).
Serve with crusty french bread, a hearty red wine and a green salad.