Ingredients
1-1/2 pounds beef stew meat, cut into 1/2-inch pieces1 teaspoon salt, divided1 teaspoon salt-free seasoning blend, divided3/4 teaspoon pepper, divided2 tablespoons olive oil, divided4 large carrots, sliced1 large onion, chopped1 medium sweet red pepper, chopped1 medium green pepper, chopped2 garlic cloves, minced1 cup Burgundy wine or additional reduced-sodium beef broth4 cups reduced-sodium beef broth1 can (14-1/2 ounces) diced tomatoes, undrained2 tablespoons tomato paste2 tablespoons Worcestershire sauce1 bay leaf4 medium potatoes (about 2 pounds), cut into 1/2-inch cubes
Preparation
Sprinkle beef with 1/2 teaspoon each salt, seasoning blend and pepper. In a Dutch oven, heat 1 tablespoon oil over medium heat. Brown beef in batches. Remove from pan.
In same pan, heat remaining oil over medium heat. Add carrots, onion and peppers; cook and stir until carrots are crisp-tender. Add garlic; cook 1 minute longer.
Add wine, stirring to loosen browned bits from pan. Stir in broth, tomatoes, tomato paste, Worcestershire sauce, bay leaf and remaining seasonings. Return beef to pan; bring to a boil. Reduce heat; simmer, covered, 2 hours.
Add potatoes; cook 30-40 minutes longer or until beef and potatoes are tender. Skim fat and discard bay leaf.
