Beef Stew

Ingredients

• 2 tbs. canola oil
  
• 1 large Vidalia onion, chopped
• 2 large cloves of garlic, minced
• 1 lb. sweet potatoes, peeled and cubed
• 1 tsp. dried thyme
• 1 tsp. dried rosemary
• 1/2 tsp. garlic powder
  
• 2 lbs. stew beef
• 2 tbs. brown rice flour
• 1 tsp. salt
• 1 tsp. pepper
• 1/2 c. sherry wine
• 1/2 c. white wine
  
• 4 c. beef broth
• 1-4 oz. can tomato paste
  
• 12 oz. frozen green peas, thawed
• 2 tsp. dried parsley
  

Directions

1. Heat oil over medium heat. Add onion, garlic, potato, thyme, rosemary, garlic powder, 1/2 tsp. salt and 1/2 tsp. black pepper. Cook 5 minutes or until onion is tender.
2. Meanwhile, toss beef cubes in flour and remaining salt and pepper. Increase heat to medium high, add beef to vegetable mixture and cook 5 minutes, or until beef has browned.
3. Add wine and increase heat to high. Allow to cook for 5 minutes or until wine is reduced by half. Add beef broth and tomato paste. Simmer for 1 1/2 hours over low heat. Add green peas and simmer an additional 15 minutes. Sprinkle with parsley and serve. Serves 4 to 6.
   

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