Beef Stew Tango With Wine And Raisins

• Marinade:
• 1 bunch Italian parsley, chopped
• 1/3 cup dry red wine
• 1 T. soy sauce
• 1/3 cup red wine vinegar
• 1 T. crushed garlic
• 1 t. dried chili flakes (optional)
• Extra virgin olive oil
• 1 yellow onion, diced
• 3 ribs celery, diced
• 1 green pepper, chopped
• 1/2 head garlic, chopped (more if you like garlic)
• 1 medium sweet potato, peeled and diced
• 1 small (>1#) winter squash, peeled, seeded and diced
• 1 plantain, peeled and diced
• 1/2 cup dry red wine
• 1 c. chicken broth
• 1 can diced tomatoes with green chiles
• 2 t. herbes de Provence OR 1/2 t. ea. dried basil, dried thyme, dried rosemary, dried sage
• 1/2 t. cumin
• Salt and pepper if required
• 1 small box raisins

1. Mix all marinade ingredients. Place beef in a zippered plastic bag; add marinade. Refrigerate overnight or up to 24 hours.
2. Drain beef well; discard marinade. Toss beef with seasoned flour. Heat olive oil in a heavy pan. Saute` beef until brown; remove.
3. Add onions, celery and green pepper to pan; saute` until soft. Add a little red wine and deglaze the pan. Add garlic; stir just until you smell garlic. Mix with beef and set aside.
4. Place sweet potato and squash in the bottom of a large crockpot. Add beef mixture on top. Add tomatoes, wine, broth, herbs and plantain. Cook on high for one hour. Reduce heat to low and cook for 8 - 10 hours, adding raisins during last two hours.

marinade, italian parsley, red wine, soy sauce, red wine vinegar, garlic, chili flakes, extra virgin olive oil, yellow onion, celery, green pepper, garlic, sweet potato, winter, plantain, red wine, chicken broth, tomatoes, dried basil, cumin, salt, raisins

Taken from www.epicurious.com/recipes/member/views/beef-stew-tango-with-wine-and-raisins-50078134 (may not work)