“This is a fairly quick cooking stew as far as stews go.”
READY IN:
50mins
SERVES:
4
YIELD:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Season beef with salt, pepper and dried oregano; toss in flour to coat. Heat oil in a Dutch oven over medium high heat. Add beef and cook until browned on all sides, about 4 to 5 minutes. Remove meat and set aside.
  2. Add onions, sweet potato, and celery to Dutch oven and cook about 5 minutes until vegetables begin to soften.
  3. Add red wine, broth, and tomato paste and simmer 20 to 25 minutes. Return beef and any accumulated juices and heat about 5 minutes until heated through.

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