Hearty Red Wine and Beef Stew

Ingredients

• 0.3 teaspoon pepper black
• 2  carrots chopped
• 0.8 cup cooking wine dry red
• 0.3 cup flour all-purpose
• 4  garlic cloves minced
• 0.5 cup less-sodium beef broth 
• 8 ounce mushrooms quartered
• 6 teaspoons olive oil divided
• 1 cup onion chopped
• 12 ounce roasted bell peppers red drained chopped
• 0.5 teaspoon salt divided
• 1 tablespoon no-salt-added tomato paste 
• 1.5 pounds beef top sirloin steaks trimmed cut into 1-inch cubes
• 1 cup water 

Equipment

• frying pan
• ziploc bags
• dutch oven

Directions

1. Sprinkle beef with 1/4 teaspoon salt and black pepper.
2. Place beef and flour in a large zip-top plastic bag; seal and shake to coat.
3. Heat 2 teaspoons oil in a large Dutch oven over medium-high heat.
4. Add half of beef; cook 5 minutes or until browned, stirring frequently. Repeat with 2 teaspoons oil and remaining beef.
5. Remove from pan; set aside.
6. Add remaining 2 teaspoons oil to pan.
7. Add carrot, onion, and garlic; cook 5 minutes, stirring occasionally.
8. Add mushrooms; cook 5 minutes, stirring occasionally. Stir in tomato paste; cook 1 minute.
9. Add beef, remaining 1/4 teaspoon salt, bell pepper, and remaining ingredients to pan; bring to a boil. Cover, reduce heat to low, and simmer 2 hours.