2 pounds of stew meat, cubed
1 teaspoon of salt
1/2 teaspoon of freshly ground pepper
1 tablespoon of canola oil
1 cup of onion, finely chopped
4 garlic cloves, minced
2 tomatoes, peeled & chopped finely
1 cup of tomato sauce
2 tablespoons of minced parsley
1/2 cup of port wine
1 cup of beef broth
1 pound of white-fleshed potato, peeled and quartered
1/2 cup of fresh peas
1/2 cup of carrot slices
1/4 cup of minced parsley
1. Season beef with salt & pepper. Heat oil over medium heat in a large pot. Add beef to the pot, browning each side for about 3 minutes. Remove the beef from the pot and keep warm.
2. Add onion and garlic to the pot; sautéing for about 4 minutes or until golden in color. Add tomato, tomato sauce and parsley; continue to cook for 3 more minutes.
3. Return beef to the pot, stir to coat. Pour in port wine and broth. Bring to a boil, reduce heat, cover and simmer for 30 minutes. Stir in peas, carrots and potatoes; simmer for 30 more minutes.
Serve with white rice. Sprinkle with minced additional minced parsley.
Yield: 8 servings