Ingredients:
2 tbsp olive oil
1 pound stewing beef
1 small onion, diced
2 stalks celery, diced
255g mushrooms, sliced
5 fresh thyme springs
4 garlic cloves, minced
1 1/3 cup dry red wine
6-8 cups beef stock
2 tbsp sugar
4 tbsp tomato paste
salt and pepper to taste
3 large carrots, cut in small bite sized pieces
4 white potatoes, cut in small bite sized pieces
1 1/2 cup frozen peas
Instructions:
1. In a large pot heat oil over medium heat. Add the beef, cook stirring often just until starting to brown on the outsides. Add the onion, celery, mushrooms, and thyme, and sauté until veggies are soft. Add more oil to the pan if it is dry. Then add the garlic and sauté 30 seconds more.
2. Pour in the wine and simmer until reduced to about half. Then add 6 cups stock, sugar, tomato paste, and 1 tbsp salt. Simmer for 1 1/4 hours on low heat.
3. Add the carrots and potatoes, and continue simmer on low until soft, about 1/2 hour. (If you are in need of more liquid add some more beef stock). Add the peas, season with salt and pepper, and simmer 10 minutes more. Enjoy!