Italian Beef Stew

• 14 cup olive oil
• 2 lbs beef chuck, cut in 2 inch pieces
• 2 large white onions, chopped
• salt
• black pepper
• 12 teaspoon paprika
• 3 bay leaves
• 14 cup garlic-flavored red wine vinegar
• 2 cups lambrusco red wine
• 2 (28 ounce) cans italian tomatoes with juice
• 2 cups meat broth

1. Saute the beef in the olive oil on med-high heat until lightly golden on all sides, about 5 minutes.
2. Take meat out of pan and put aside.
3. Reduce heat to medium.
4. Saute onions in oil until lightly golden, about 5 minutes.
5. Add the meat back into the pan of onions.
6. Season with salt and pepper.
7. Add paprika, bay leaves, vinegar, and wine.
8. Cook for about 7 minutes on medium heat.
9. Add the tomatoes and 1 cup of meat broth.
10. Stir well and reduce heat to low.
11. Partially cover the pan and simmer for about 1 1/2 hours.
12. Add the other cup of meat broth as needed to keep the sauce from drying out.

olive oil, beef chuck, white onions, salt, black pepper, paprika, bay leaves, garlic, lambrusco red wine, italian tomatoes, meat broth

Taken from www.food.com/recipe/italian-beef-stew-251468 (may not work)