Hawaiian Beef and Tomato Stew

Name: Hawaiian Beef and Tomato Stew
Total time: 225
Yield: 10
Ingredients: 1 cup dry red wine; 1 teaspoon dried basil; 1 teaspoon garlic powder; 1 teaspoon salt, or to taste; ½ teaspoon ground black pepper, or to taste; 3 tablespoons all-purpose flour; 1 (28 ounce) can fire-roasted crushed tomatoes; 2 ½ pounds beef stew meat, cubed; 1 pound halved white mushrooms; 2 cups diced carrots; 2 medium yellow onions, chopped; 1 cup diced celery; 2 cups frozen petite peas, thawed

Recipe by Bibi from allrecipes.com

Dinner 4 Hr. 45 Mins.

Ingredients

10 servings

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1 cup dry red wine
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1 teaspoon dried basil
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1 teaspoon garlic powder
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1 teaspoon salt, or to taste
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½ teaspoon ground black pepper, or to taste
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3 tablespoons all-purpose flour
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1 (28 ounce) can fire-roasted crushed tomatoes

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2 ½ pounds beef stew meat, cubed
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1 pound halved white mushrooms
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2 cups diced carrots
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2 medium yellow onions, chopped
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1 cup diced celery
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2 cups frozen petite peas, thawed

Instructions

Stir red wine, basil, garlic powder, salt, and pepper together in a small bowl until combined. Add flour, 1 tablespoon at a time, stirring briskly after each addition to avoid lumps.
Pour crushed tomatoes and juice into a Dutch oven. Pour in red wine mixture. Add stew meat, mushrooms, carrots, onions, and celery; stir to combine. Cover the pot and place in a cold oven.
Set the oven to 300 degrees F (150 degrees C). Cook the stew until beef is tender, about 3 hours.
Remove from the oven and stir in thawed peas. Cover and allow to sit off the heat for 20 minutes before serving. Peas will steam and keep their bright color. Serve warm.