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You may omit the potatoes and serve this over spaghetti topped with Parmesan cheese
Two cans whole drained mushrooms may be used in place of fresh, do not substitute crushed tomatoes for the whole tomatoes and use a good brand of Italian tomatoes, no generic here please!
If you like more sauce then process a 14-ounce can tomatoes (well drained) in with the 28 ounce can, discard the juice from the 14 ounce can and increase the oregano and basil amount to 1 1/2 teaspoons
1 cup all purpose flour mixed with — 2 teaspoons seasoned salt, 1-1/2 teaspoon fresh ground black pepper, 2 teaspoons garlic powder and 1/2 teaspoon paprika
2 pounds stewing beef
oil, as needed
2 medium onions, chopped
15 small whole white button mushrooms (or use as much as you like)
6 large garlic cloves, minced
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon crushed chili flakes or hot sauce (optional but good to add, can adjust to taste)
1 tablespoon brown sugar
2 bay leaves
1/3 cup dry red wine
1 (28 ounce) can whole tomatoes, drained (save the juice to add in later)
4 potatoes, peeded and cubed
1 (10 ounce) package frozen peas
seasoned salt and fresh ground black pepper, to taste
In a processor process the drained tomatoes until smooth; set aside.
In a large heavy bag combine the flour with all the spices; add in beef cubes, shake the bag to coat the beef in the flour mixture.
Heat oil in a Dutch oven over medium-high heat (use enough oil to coat the bottom of the Dutch oven, or as needed) add in beef cubes in batches browning well on all sides. Remove to a plate.
Add in onions; saute scraping up all the browned bits in the bottom of the Dutch oven, cook for about 3 minutes or until onions are softened. Add in whole mushrooms, garlic, next 3 spices and brown sugar; cook stirring for 3 minutes.
Return the meat to the Dutch oven along with the bay leaves, wine, pureed tomatoes and the juice from the tomatoes.
Cover and cook in a preheated 325 degree F oven for about 2 hours or until beef is tender (removing about halfway through cooking and seasoning with more salt and pepper if needed).
After about 2 hours of cooking remove from oven and add in the cubed potatoes and peas; cook 25-30 minutes longer or until the potatoes are just fork tender.
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