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From: DAVE DRUM (1:123/140)
To: n/a
Date: Thu, 24.09.20 17:34
BH&G 389
MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: 3 Pepper Beef Stew
Categories: Stews, Beef, Wine, Chilies, Vegetables
Yield: 6 Servings

1 tb Oil
4 md Carrots; in 1" pieces
2 Ribs celery; in 1" pieces
1 lg Onion; chopped
6 cl Garlic; minced
1 tb Minced garlic
2 lb Chuck roast; trimmed, in 1"
- cubes
1 3/4 c Dry red wine
14 oz Can beef broth
14 oz Can beef broth
2 tb Tomato paste
1 tb Worcestershire sauce
3 ts Cayenne pepper sauce
1/2 ts Crushed red pepper
2 lg Unpeeled potatoes; in 1"
- pieces
2 md Red sweet peppers; in 1"
- pieces
2 tb Cold water
1 tb Cornstarch

In a 4 to 6 qt Dutch oven, heat oil over medium heat. Add
carrots, celery, onion, and garlic; cook about 5 minutes or
until onion is tender, stirring occasionally. Add beef; cook
about 15 minutes or until browned, stirring occasionally.
Drain off fat.

Stir in wine, broth, tomato paste, Worcestershire sauce,
pepper sauce, and crushed red pepper. Bring to boiling;
reduce heat. Cover and simmer for 1 hour, stirring

Add potatoes and sweet peppers. Return to boiling; reduce
heat. Cover and simmer for 15 to 20 minutes or until meat
and potatoes are tender.

In a small bowl, stir together cold water and cornstarch.
Stir into beef mixture. Cook and stir until thickened and
bubbly. Cook and stir for 2 minutes more.

Makes 6 (about 1 1/2-cup) servings

From: Diabetic Living | September 2010

MM Format by Dave Drum - 10 September 2010

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