Beef Stew

This is a fairly quick cooking stew as far as stews go.

• Ready In: 50 mins
• Serves: 4
• Yields: 4

Ingredients

• 1  lb  sirloin, cut into 3/4 inch cubes
• 3  tablespoons flour
• 1⁄2 teaspoon salt
• 1⁄4 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
• 1⁄2 cup chicken broth
• 1  tablespoon tomato paste

Directions

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