1 1/2 pounds stewing beef , cut into 1/2 to 1 inch chunks 1 tablespoon oil 1 large yellow onion (about 400 g) , diced 2 cloves garlic , minced 1 cup dry red wine (e.g., cabernet sauvignon, pinot noir) 3 tablespoons tomato paste 3 tablespoons Hungarian paprika 1/2 teaspoon dried marjoram 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 cups beef broth 1 bay leaf 2 teaspoons cornstarch dissolved in 2 tablespoons water (or more depending on desired thickness)
DIRECTIONS:
Heat the oil in a deep heavy skillet or Dutch oven and brown the beef on all sides. Transfer the beef to a plate and set aside. Add the onions and cook until lightly browned, 6-8 minutes. Add the garlic and cook for another minute. Add the red wine, bring to a boil, reduce the heat and simmer steadily until it has evaporated by about half, 3-4 minutes. Add the seasonings and tomato paste and stir to combine. Return the beef to the skillet and pour in the beef broth. Bring it to a boil, reduce the heat to low, cover and simmer for about an hour or until the beef is very tender …
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