Three-Pepper Beef Stew
INGREDIENTS
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1 tablespoon canola oil
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4 medium carrots, cut into 1-inch pieces
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2 stalks celery, cut into 1-inch pieces
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1 large onion, chopped
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6 cloves garlic, minced or 1 tablespoon minced garlic
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2 pounds beef chuck roast, trimmed of fat and cut into 1-inch cubes
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1 3/4 cups dry red wine or 1 14-ounce can lower-sodium beef broth
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1 14 ounce can lower-sodium beef broth
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2 tablespoons tomato paste
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1 tablespoon Worcestershire sauce
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2 - 3
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teaspoons bottled cayenne pepper sauce 1/4
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- 1/2 teaspoon crushed red pepper
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2 large potatoes, unpeeled, cut into 1-inch pieces
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2 medium red sweet peppers, cut into 1-inch pieces
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2 tablespoons cold water
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1 tablespoon cornstarch
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