Beef Stew

• 1 lb sirloin, cut into 3/4 inch cubes
• 3 tablespoons flour
• 12 teaspoon salt
• 14 teaspoon black pepper
• 1 teaspoon dried oregano
• 1 tablespoon olive oil
• 1 (1 lb) bag white pearl onion, thawed
• 1 large sweet potato, peeled and cut in 1/2 inch dice (about 10 oz)
• 3 celery ribs, sliced
• 1 cup red wine
• 12 cup chicken broth
• 1 tablespoon tomato paste

1. Season beef with salt, pepper and dried oregano; toss in flour to coat.
2. Heat oil in a Dutch oven over medium high heat.
3. Add beef and cook until browned on all sides, about 4 to 5 minutes.
4. Remove meat and set aside.
5. Add onions, sweet potato, and celery to Dutch oven and cook about 5 minutes until vegetables begin to soften.
6. Add red wine, broth, and tomato paste and simmer 20 to 25 minutes.
7. Return beef and any accumulated juices and heat about 5 minutes until heated through.

sirloin, flour, salt, black pepper, oregano, olive oil, white pearl onion, sweet potato, celery, red wine, chicken broth, tomato paste

Taken from www.food.com/recipe/beef-stew-357623 (may not work)