Cooking time: 1hr 25min Serves: 10
Ingredients:
1/4 cup all-purpose flour
1 1/4 teaspoons salt, divided
3/4 teaspoon black pepper, divided
1.5kg beef stew meat, cut into 2.5cm chunks
1/4 cup olive oil
1 cup red wine
275g mushroom and garlic spaghetti sauce
400ml beef stock
2 cups water
1 bay leaf
500g potatoes, quartered
450g package baby carrots
280g package frozen peas, thawed
Preparation Method:
1. In a large bowl, combine the flour, 1/4 teaspoon salt, and 1/4 teaspoon pepper; mix well then add the beef chunks and toss until beef is evenly coated.
2. In a large pot, heat the oil over high heat. Add the beef and cook for 7 to 8 minutes, stirring occasionally, until the beef is browned. Stir in the red wine and cook for 3 to 4 minutes.
3. Add the spaghetti sauce, beef stock, water, bay leaf, potatoes, and carrots; mix well and bring to a boil.
4. Reduce the heat to low and simmer for 1-1/4 to 1-1/2 hours, or until the beef is tender.
5. Stir in the peas and remaining 1 teaspoon salt and 1/2 teaspoon pepper. Simmer for 5 minutes then serve.
Recipe Source: Mr. Food
