Purple meat Stew

Substances:

• ¼ cup flour
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 2 kilos cubed beef stew meat
• 3 tablespoons vegetable oil
• ½ cup crimson wine
• 4 cubes beef bouillon, crumbled
• 4 cups water
• 1 teaspoon dried rosemary
• 1 teaspoon dried parsley
• 1/2 teaspoon ground gloomy pepper
• salt to style
• 3 huge potatoes, peeled and cubed
• 4 carrots, lower into 1 poke objects
• 4 stalks celery, lower into 1 poke objects
• 1 huge onion, chopped
• 1 tablespoon Worcestershire sauce
• 3 tablespoons ketchup
• 1 tablespoon A-1 steak sauce
• 2 teaspoons cornstarch
• 2 teaspoons frigid water
• 2/3 cup frozen peas

Directions:

1. Combine flour, garlic and onion powders into a bowl; mix except incorporated. Toss beef into the flour combination except completely coated.
2. In a giant dutch oven, cook dinner beef in heated oil over medium heat except effectively browned. Cast off beef and situation aside.
3. Deglaze pot with crimson wine, scraping up the brown bits from the bottom of the pot. Dissolve bouillon in water and pour into pot. Add in beef, rosemary, parsley and pepper. Bring to a boil, then reduce heat, duvet and simmer 1 hour.
4. Bound potatoes, carrots, celery, onion, Worcestershire, ketchup and A-1 Steak Sauce into the pot. Dissolve cornstarch in 2 teaspoons frigid water and poke into stew. Duvet and simmer 1 hour extra. Bound in frozen peas and proceed cooking except peas are cooked via. Add salt to style.

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