1/4 cup flour
1 tsp salt
1/2 tsp pepper
2 pounds beef, cut into bite sized pieces
4 TBS olive oil
2 cups onions wedges (about 2 medium onions)
2 cloved garlic, chopped
3/4 cup red wine
1 can (14 oz) beef broth
1 bay leaf
1/2 pound mushroom halves
2 large red peppers cut into 1 1/2 inch pieces
1. Combine flour, salt, and pepper. Dredge beef in pepper.
2. Brown beef in batches in 3 TBS oil in large saucepan or Dutch oven over medium-high heat. Remove to bowl.
3. Add last TBS oil to drippings. Over medium heat, saute onion and garlic for 5 minutes. Add wine, increase heat to high, stirring up browned bits from bottom. Return beef to pan. Add broth and bay leaf. Bring to boil. Lower heat and simmer, covered, for 45 minutes.
4. Stir in mushrooms and peppers. Bring to boil. Lower heat and simmer, covered, for 30 minutes until meat and vegtables are tender.