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Italian Beef Stew

List of Ingredients




2 Tbs. All-purpose Flour
2 tsp. fresh Thyme, chopped
Salt and freshly ground Black Pepper to taste
2 1/4 lb. Beef Stew Meat, cut into cubes
3 Tbs. Olive Oil
1 Onion, chopped
1 cup Tomato Sauce
1 cup Beef Stock
1 cup Red Wine
3 cloves Garlic, crushed
2 Tbs. Tomato Paste
2 cups frozen Peas, thawed but not cooked
1 tsp. Granulated Sugar


Recipe



Pre-heat the oven to 325-F degrees.

Spoon the flour into a small dish and season with thyme,
salt, and pepper. Add the beef cubes to the flour and
coat evenly.

Warm the oil in a large oven-proof casserole or Dutch
oven over moderate heat. Add the floured beef, and
brown on all sides. With a slotted spoon, remove the
beef and drain it on paper towels.

Add the onion to the same dish and sauté gently for
about 3 minutes, until softened. Stir in the tomato sauce,
beef stock, red wine, garlic, and tomato paste. Bring this
sauce to a boil, stirring occasionally.

Return the beef to the dish and stir to coat with the
sauce. Cover and cook in the oven for about 2 hours.

Add the peas and sugar to the casserole dish and return
it to the oven to cook for about 10 minutes more, or
until the beef is tender and the peas are warmed through.
Check seasoning and adjust if necessary.