1. Dredge the meat with flour. 2. In a large pan or Dutch oven, brown the meat on both sides in the oil, approximately five to six minutes. 3. Remove meat. 4. Sauté the onions and green pepper in the same pan. 5. When the onions start to get translucent, add the mashed garlic and cook for one additional minute. 6. Add the tomato sauce, wine, beef broth and all spices. 7. Return meat to pot. 8. Add the potatoes, carrots and celery. 9. Bring to a boil and cover. 10. Simmer for two hours or until meat is tender on low heat, stirring occasionally. 11. Adjust seasonings, if necessary. 12. Add additional beef broth if needed. 13. Remove bay leaves, and serve hot. ---------------------------------------------------------------------------
Nutrition
Ingredients
