2 large onions
3 large tomatoes or 5 plum tomatoes
2 stalks of celery
6 small red potatoes
1fresh corn (removed from the cob)
1 cup of peas
1 1/2 lbs of beef cubed and floured
1 can of italian tomato paste
1/2 cup of a good red wine (optional)
Step 1: Saut�ing the Vegetables
in a large saucepan using high heat at first, sauté the onions until they become transparent and slightly brown. then add in the chopped potatoes and let brown for a few minutes before adding in the carrots, peppers, celery, and corn. let this mixture sauté for a few minutes until the vegetables start to slightly brown and then add in the chopped tomatoes.You must wait until the vegatables have slightly browned prior to adding in the tomatoes, as they are watery and essentially stop the sautéing process. Continue to sauté for another five to ten minutes before adding in the browned beef.
Step 2: Preparing and Cooking the Beef
In a bowl mix together some flour, salt, pepper, parsley and basil. Make sure when you flour the cubed beef that all sides are coated. In a cast iron skillet, heat enough oil just to coat the bottom of the pan, brown all sides of the beef to insure that you seal in the flavors, please note there is no need to fully cook the meat, as it will be in the stew for at least an hour.
Now that the beef is browned and the vegetables are saute, add in the beef with its juices and mix together. Add the tomato paste and peas along with a cup of water plus the optional red wine if desired. Let the stew cook for approximately an 1 -1 1/2 hours on medium heat until the meat is tender.