Italian Beef Stew A tomato based version of traditional beef stew. Ingredients: 4 Tbsp. Olive oil 1 ½-2 lb. Sirloin tips, cubed 1-2 Tbsp. Flour 2 5 4
Onion, chopped Carrots, peeled and chopped Celery stalks, chopped Salt
Âź c. 1 1 4 10 oz
Pepper White wine Peeled tomatoes, 15 oz can Water or broth Oregano Potatoes, cubed Frozen peas
Directions: Heat 2 Tbsp. olive oil in large stew pot. Place sirloin tips and flour in a Ziploc bag. Seal bag and shake to coat tips with flour. Place tips in hot oil and brown meat on all sides. Remove meat and drain fat from pot. Add 2 remaining Tbsp. olive oil in stew pot and heat. Add onions, carrots, celery, salt, pepper and wine. Saute until vegetables are al dente. Add tomatoes,
water, oregano, potatoes and peas. Simmer 10 minutes or until potatoes are soft when poked with a fork and broth begins to thicken slightly. Add more water if broth begins to evaporate. Variations: o White wine can be omitted. o Beef or vegetable broth can be substituted for water. Your Variations: