Name: Beef and Vegetable Stew (recipe 2)
Cook time: 45 min
Ingredients: 3 lbs. Harris Ranch stew meat (cubed 1-1/2 inch chunks); 3 ea. carrots (diced medium); 2 ea. white onions (diced medium); 3 stalks celery (diced medium); 2 ea. potato (diced medium); 1 cup peas (frozen); 1 cup corn (frozen); 1 quart red wine; 1/2 cup tomato paste; 1 cup flour; 3 quarts beef stock; 1/3 cup canola oil; salt and pepper to taste

Beef and Vegetable Stew (recipe 2)

Course Soup

Cook Time 45

Servings 6

Ingredients

3 lbs. Harris Ranch stew meat cubed 1-1/2 inch chunks
3 ea. carrots diced medium
2 ea. white onions diced medium
3 stalks celery diced medium
2 ea. potato diced medium
1 cup peas frozen
1 cup corn frozen
1 quart red wine
1/2 cup tomato paste
1 cup flour
3 quarts beef stock
1/3 cup canola oil
salt and pepper to taste

Instructions

Toss meat with salt, pepper, tomato paste and flour. Heat a large pan with oil and brown the meat and remove from pan. Sauté the vegetables for 5 minutes till tender and add meat back into pan. Add wine and reduce in half, Add beef stock and simmer for 35 to 40 minutes. Season with salt and pepper.