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Beef Stew with Red Wine and Garlic

This delicious beef stew has artichoke hearts and asparagus, plus the usual onion, carrot, celery and potato.

Ingredients

  • 2 pounds of beef round. cut in 1" pieces
  • 4 Tbs flour.
  • 2 Tbs oil
  • 1 large onion, cut in eighth wedges
  • 4 large cloves of garlic, diced or pressed
  • 1 carrot, peeled and diced
  • 2 celery stalks, diced
  • 2 cups red wine, divided
  • 2 cups beef broth
  • 1 small can of V8 juice
  • 1 cup of tomato juicee
  • 1 can drained artichoke hearts, cutting into 1/8s if not already cut
  • 1 potato, peeled and diced
  • 1 cup peas frozen is fine
  • a handful of asparagus tips
  • 1 tsp oregano
  • 1 tsp thyme
  • salt and pepper to taste

Instructions

  • Cut the beef into 1" pieces. Put the flour in a paper sack, add the beef cubes and shake to coat.
  • Heat 2 Tbs oil in your pot and brown the meat on medium high heat.
  • Remove the meat when it's browned all over (about 10 minutes) and brown the onions and garlic about 8 minutes. Remove them and brown the carrots and celery about 8 minutes. Return the beef and onions and garlic back into the pot. Add 1 cup of red wine, beef broth, V8 juice and tomato juice.
  • Stir and scrape to get all the good browned bits off the bottom of the pan, then simmer for an hour to an hour and a half. Add another cup of red wine, artichoke hearts, potato, peas, asparagus, oregano, thyme and salt and pepper.
  • Simmer another hour and a half or so, until the meat is very tender.