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Ingredients
  • 2 pounds stew meat
  • salt and pepper
  • 2 tablespoons canola oil
  • 1 onion, diced
  • 2 cloves of garlic, minced
  • 1 (6 ounce) can tomato paste
  • 4 cups beef broth
  • ⅔ cup red wine
  • 1 tablespoon Worcestershire sauce
  • 1 pound potatoes, cut into chunks
  • 1 pound baby carrots
  • 2 to 3 stalks of celery, chopped
  • frozen peas, thawed and barely cooked (optional)
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