Hearty Red Wine And Beef Stew

• 1 1/2 pounds top sirloin steak, trimmed and cut into 1-inch cubes
• 1/2 teaspoon salt, divided
• 1/4 teaspoon black pepper
• 1/4 cup all-purpose flour
• 6 teaspoons olive oil, divided
• 2 carrots, chopped
• 1 cup chopped onion
• 4 garlic cloves, minced
• 1 (8-ounce) package mushrooms, quartered
• 1 tablespoon no-salt-added tomato paste
• 1 (12-ounce) jar roasted red bell peppers, drained and chopped
• 1 cup water
• 3/4 cup dry red wine
• 1/2 cup less-sodium beef broth

1. Sprinkle beef with 1/4 teaspoon salt and black pepper. Place beef and flour in a large zip-top plastic bag; seal and shake to coat. Heat 2 teaspoons oil in a large Dutch oven over medium-high heat. Add half of beef; cook 5 minutes or until browned, stirring frequently. Repeat with 2 teaspoons oil and remaining beef. Remove from pan; set aside.
2. . Add remaining 2 teaspoons oil to pan. Add carrot, onion, and garlic; cook 5 minutes, stirring occasionally. Add mushrooms; cook 5 minutes, stirring occasionally. Stir in tomato paste; cook 1 minute. Add beef, remaining 1/4 teaspoon salt, bell pepper, and remaining ingredients to pan; bring to a boil. Cover, reduce heat to low, and simmer 2 hours.

salt, black pepper, allpurpose, olive oil, carrots, onion, garlic, mushrooms, nosalt, red bell peppers, water, red wine, beef broth

Taken from www.myrecipes.com/recipe/hearty-red-wine-beef-stew (may not work)