Druken Beef Stew With Red Peppers And Mushrooms

• 3 pounds stewing beef, cubed
• 1 bottle of good quality red wine ( merlot, cabernet etc.,)
• 1 onion, sliced thinly
• 2 garlic cloves, minced
• 1 tsp. freshy ground black pepper
• 1 tbsp. fresh thyme, chooped
• 1 tbsp. fresh rosemary, chopped
• Place above ingrediants in a bowl. Cover securely and marinate for at least 12 hours, up to 24.
• 3 very large onions, large dice
• 5 red bell peppers, large dice
• 1 pound mushrooms, quartered
• 5 garlic cloves, minced
• 1-14oz can diced tomatoes
• 3 cups beef broth ( low sodium)
• 2 sprigs of fresh thyme
• 2 beef bouillion cubes ( low sodium)
• 1/4 cup flour
• 1 bay leaf
• Salt and freshly ground black pepper
• Vegetable Oil

1. 1) Remove beef cubes from marinade. ( Reserve marinade) Dry on paper towels. In a large pot, heat vegetable oil and brown beef in small batches. Set aside.
2. 2) To pot, add onions, mushrooms and red peppers. Saute for 5 mins.
3. 3) Add 1/4 cup flour and cook 1 minute.
4. 4) Add STRAINED reserved marinade, minced garlic, thyme sprigs, bay leaf, tomatoes, beef broth and bouillion cubes. Add 1 tsp. freshly ground black pepper and 1/2 tsp. salt. Bring to a boil, then reduce to medium-low heat.
5. 5) Cook covered, approximately 1 hour, stirring periodically. Cook partially covered, for an additional 2 hours on low heat.
6. 6)Check for seasoning, adding more salt and pepper to taste.
7. Freezes well and tastes great the next day !!!

stewing beef, red wine, onion, garlic, ground black pepper, fresh thyme, fresh rosemary, place, onions, red bell peppers, mushrooms, garlic, tomatoes, beef broth, thyme, beef bouillion, flour, bay leaf, salt, vegetable oil

Taken from www.epicurious.com/recipes/member/views/druken-beef-stew-with-red-peppers-and-mushrooms-50058110 (may not work)