Ingredients

• 2 pkgs beef short ribs (have the butcher cut into 18-20 pieces)
• 1/2 cup flour seasoned with salt, pepper, garlic powder, and parsley flakes
• 1 small onion, chopped
• 1 can beef stock
• 2 cans Contadina tomato sauce
• 1/2 can water
• 1/4 cup red wine
• cooked white rice (to serve it over)

Preparation

1. Dredge meat in seasoned flour.
2. Brown meat on all sides in a little vegetable or olive oil.
3. After meat is browned, add onion.
4. Brown over medium heat making sure not to burn onions.
5. While meat and onion are cooking, add more salt, pepper, garlic powder, and parsley flakes.
6. Add beef stock, tomato sauce, water, and wine.
7. Cover pot partially and simmer for 2-3 hours, checking meat to see if it is tender. (Short ribs take a little longer, so you'll need to keep checking.).
8. About 1/2 hour before stew is done, add fresh carrots that have been sliced and cooked in beef stock.
9. During the last 10 minutes, add 1-1/2 cups frozen green peas and cook until tender.
10. Do not overcook or the peas and carrots will be mushy.
11. Serve stew on top of white rice.
12. Enjoy!

Notes

This recipe was submitted by Maryanne of Scottsdale for the Beef Stew Contest. She created the recipe to mimic her favorite lamb stew, which she likes better.

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