MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Classic Beef Stew
Categories: Beef, Vegetables, Wine, Stews
     Yield: 9 Servings

     4 lb Stew beef, trimmed,
          - in 2" pieces
     1 c  All-purpose flour
   1/3 c  Olive oil; more if needed
     2 lg Onions; diced
     6 oz Can tomato paste
     1 c  Dry red wine *
     1 lb Potatoes; in 2" pieces
   1/2 lb Baby carrots
     2 c  Beef broth
     1 tb Salt
     1 ts Dried thyme leaves
     1    California bay leaf
     1 c  Peas; fresh or frozen

 * may substitute unsweetened cranberry juice - UDD

 Coat the beef in the flour. Heat a few tablespoons of the oil in a
 large skillet over medium-high heat. Brown the meat, a few pieces
 at a time, adding more oil as necessary. Transfer to a 4 to 6 qt
 thick crockery pot.

 Add the onions to the skillet and cook over medium heat until
 tender, about 10 minutes. Stir in the tomato paste and coat the
 onions; transfer to the pot.

 Pour the wine into the skillet and scrape up any browned bits; add
 to the cooker. Stir in the potatoes, carrots, broth, salt, thyme,
 and bay leaf.

 Cover and cook on top of heating stove for 7-1/2 hours. Add the
 peas and heat through.

 Recipe FROM: http://www.realsimple.com

 Uncle Dirty Dave's Kitchen

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