Beef & Vegetable Stew

• 13 teaspoon all-purpose flour
• 12 teaspoon salt
• 12 teaspoon cayenne pepper
• 1 12 lbs stew meat
• 4 tablespoons cooking oil
• 3 medium garlic cloves
• 1 medium onion
• 1 ounce tomato paste
• 2 cups beef broth
• 6 ounces marsala wine
• 1 cup carrot, sliced
• 10 ounces frozen peas
• 2 medium potatoes
• 1 cup celery
• 2 tablespoons red wine vinegar

1. Peel the potatoes and dice.
2. Can use noodles or rice in lieu of potatoes.
3. Place flour in a shallow bowl and season with salt and cayenne pepper.
4. Dredge beef cubes in mixture and shake excess off.
5. Heat 1.5 tablespoons of oil in a large heavy pot over high heat until very hot but not smoking.
6. Add half the beef cooking 2 to 3 minutes per side or until well browned.
7. Remove from pan to a plate.
8. Add 1.5 more oil and brown the rest of the meat.
9. Remove the meat to a plate.
10. Add remaining oil to pan, heat and add garlic and onion.
11. Saute 2 minutes stirring to loosen brown bits.
12. Stir tomato paste and browned beef into onion mixture.
13. Add broth, vinegar and wine.
14. Cover.
15. Increase heat to high to bring to a boil.
16. Reduce heat to low and simmer 1.75 hours or until beef if fork tender.
17. Add carrots and celery.
18. If you are using them, add potatoes.
19. Cover and increase heat to high to bring to a boil.
20. Reduce heat to low, simmer 40 minutes or until vegetables are tender Stir in peas and heat through.

flour, salt, cayenne pepper, stew meat, cooking oil, garlic, onion, tomato paste, beef broth, marsala wine, carrot, frozen peas, potatoes, celery, red wine vinegar

Taken from www.food.com/recipe/beef-vegetable-stew-522994 (may not work)