Nutrition per serving may change if servings are adjusted.
1 tablespoon canola oil
4 medium carrots, cut into 1 inch pieces
2 stalks celery, cut into 1-inch pieces
1 large onion, chopped
6 cloves garlic, minced or 1 tablespoon minced garlic
2 pounds beef chuck roast, trimmed of fat and cut into 1-inch cubes
1¾ cups dry red wine or 1 14-ounce can lower-sodium beef broth
1 14-ounce can lower-sodium beef broth
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
2 to 3 teaspoons bottled cayenne pepper sauce
¼ to ½ teaspoon crushed red pepper
2 large potatoes, unpeeled, cut into 1-inch pieces
2 medium red sweet peppers, cut into 1-inch pieces
2 tablespoons cold water
1 tablespoon cornstarch
In a 4- to 6-quart Dutch oven, heat oil over medium heat. Add carrots, celery, onion, and garlic; cook about 5 minutes or until onion is tender, stirring occasionally. Add beef; cook about 15 minutes or until browned, stirring occasionally. Drain off fat.
Stir in wine, broth, tomato paste, Worcestershire sauce, pepper sauce, and crushed red pepper. Bring to boiling; reduce heat. Cover and simmer for 1 hour, stirring occasionally.
Add potatoes and sweet peppers. Return to boiling; reduce heat. Cover and simmer for 15 to 20 minutes or until meat and potatoes are tender.
In a small bowl, stir together cold water and cornstarch. Stir into beef mixture. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more.