1. Preheat oven to 325. 2. Heat 1 teaspoon oil over medium-high heat in a heavy-bottom Dutch oven coated with cooking spray. 3. Saute onions and garlic for 5-7 minutes or until browned. Remove from pan. 4. Add 1 teaspoon oil to pan; cook stew meat in pan without crowding for 6-8 minutes until browned; set aside meat. 5. Add wine to pan and bring to a boil, scraping any browned bits on bottom of pan. 6. Stir in remaining ingredients, including meat, and bring to a low boil. Cover and bake stew in the preheated oven for 1.5 hours or until beef is fork tender. Remove bay leaf before serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
