Ingredients
2 pounds boneless round steak cut into one inch cubes
2-3 teaspoons canola oil
1-2 cloves garlic minced
1 onion chopped
1/4 cup red wine
1 1/2 cups beef stock
1/2 cup tomato sauce
1/2 - 1 cup water
2-3 tablespoons flour
1/4 cup water
1 bay leaf
3 carrots chopped in 2 inch pieces
2 celery ribs chopped in 2 inch pieces
1 red or yellow pepper chopped
Preparation
First of all wipe the beef with a paper towel, so it is dry to the touch. Then heat a dutch oven on the stove top with the canola oil and saute the cubed beef in batches, with the chopped onion & garlic until browned. Add the red wine, beef stock and bay leaf. bring to a boil & simmer for one hour with the lid on. Then add the vegetables to the mixture, adding more water as desired for the gravy. Boil at a low simmer for 45 more minutes until vegetables are done. Then mix the flour & water to make a smooth paste & stir in to the mixture to thicken for the gravy.
