INGREDIENTS
1
Tbls vegetable oil
2 lb
stew meat (or chuck roast cut into 1 inch pieces)
1/2 cup
flour
1 tsp
salt
1/2 tsp
black pepper
3
carrots, chopped
2
stalks celery, chopped
1
small onion, finely chopped
3 cloves
garlic, minced
1 lb
Russet potatoes, cubed
1 cup
red wine (or beef broth)
1
Tbls tomato paste
2 1/2 cups
beef broth
2
Tbls Worcestershire sauce
1
bay leaf
2 tsp
Italian seasoning
2
Tbls water
2
Tbls cornstarch