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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This is a fairly quick cooking stew as far as stews go. Ingredients:
1 lb sirloin, cut into 3/4 inch cubes |
3 tablespoons flour |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1 teaspoon dried oregano |
1 tablespoon olive oil |
1 (1 lb) bag white pearl onion, thawed |
1 large sweet potato, peeled and cut in 1/2 inch dice (about 10 oz) |
3 celery ribs, sliced |
1 cup red wine |
1/2 cup chicken broth |
1 tablespoon tomato paste |
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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