MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Classic Beef Stew
 Categories: Beef, Vegetables, Wine, Stews
      Yield: 9 Servings

      4 lb Stew beef, trimmed,
           - in 2" pieces
      1 c  All-purpose flour
    1/3 c  Olive oil; more if needed
      2 lg Onions; diced
      6 oz Can tomato paste
      1 c  Dry red wine *
      1 lb Potatoes; in 2" pieces
    1/2 lb Baby carrots
      2 c  Beef broth
      1 tb Salt
      1 ts Dried thyme leaves
      1    California bay leaf
      1 c  Peas; fresh or frozen

  * may substitute unsweetened cranberry juice - UDD

  Coat the beef in the flour. Heat a few tablespoons of the oil in a
  large skillet over medium-high heat. Brown the meat, a few pieces
  at a time, adding more oil as necessary. Transfer to a 4 to 6 qt
  thick crockery pot.

  Add the onions to the skillet and cook over medium heat until
  tender, about 10 minutes. Stir in the tomato paste and coat the
  onions; transfer to the pot.

  Pour the wine into the skillet and scrape up any browned bits; add
  to the cooker. Stir in the potatoes, carrots, broth, salt, thyme,
  and bay leaf.

  Cover and cook on top of heating stove for 7-1/2 hours. Add the
  peas and heat through.

  Recipe FROM: http://www.realsimple.com

  Uncle Dirty Dave's Kitchen

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