 | | Directions |
- Mix flour, 1 teaspoon salt, 1/2 teaspoon pepper and paprika and/or turmeric, if using. Roll meat cubes in this mixture. Heat oil in large heavy skillet. When hot, brown meat.
- While meat browns, chop onion coarsely and slice garlic, if using, into quarters lengthwise. when meat is browned, push it to the side of the pan and add onion and garlic. Cook, stirring occasionally, until onion softens, about 5 minutes.
- Add water, wine, tomato paste and oregano. Stir to mix. Cover and adjust heat to maintain a simmer. Cook for about an hour, or until meat is just tender.
- Peel potatoes (both kinds) and cut into approximately 1" cubes. Spread on top of meat. Salt and pepper lightly. Cover and simmer until potatoes are tender, 20 - 30 minutes. Sprinkle with chopped fresh herbs if using and serve hot.
- TIP: To keep small amounts of wine on hand for cooking, buy a box of decent quality wine. It will keep, opened, for weeks without refrigeration
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Prep Time: 30 minutes
Cook Time: 1.5 hours
Container: large skillet with lid
Servings: 4
|  | | Ingredients | | - | | 2 tablespoons flour |
| - | | 1 teaspoon salt |
| - | | 1/2 teaspoon pepper |
| - | | 1 teaspoon paprika and/or turmeric (optional) |
| - | | 1 pound stew meat, in approximately 1-inch cubes |
| - | | 3 tablespoons olive or canola oil |
| - | | 1 large onion |
| - | | 4 cloves garlic, or to taste |
| - | | 1 cup water |
| - | | 1 cup dry red wine (see TIP) |
| - | | 1 can tomato paste - 6 oz. can |
| - | | 2 tablespoons chopped fresh oregano or 2 teaspoons dried, crumbled |
| - | | 1 pound potatoes, preferably red or Yukon Gold |
| - | | 1 pound sweet potatoes |
| - | | 2 tablespoons chopped fresh herbs, for topping (optional) |
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