Cayenne pepper sauce, crushed red pepper and red sweet peppers add a spicy twist to this classic beef and potato stew.
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.
4 1/2 lean protein, 1 1/2 vegetable, 1 starch