1 lb. beef stew cubes
2 tbsp. canola oil
1 large fresh onion, minced
3 cloves fresh garlic, minced
3 tbsp. paprika
2 tbsp. tomato paste
1 cup German dry red wine (or any dry red wine)
3 (15 oz. ea.) cans beef stock (Swanson)
1 large carrot, cut into 1/2-inch pieces
2 fresh celery ribs, diced
4 potatoes, peeled and coarsely chopped
sea salt and ground black pepper, to taste

Place oil in large pot over medium heat. Sauté beef, onion and garlic in vegetable oil until beef is browned.

Stir in paprika and tomato paste. De-glaze with red wine. Add beef stock. Simmer and add carrot, celery and potatoes. Continue to cook until meat and vegetables are tender, about 1 hour.

Season with sea salt and pepper, to taste.

"Guten Appetit".

Submitted by: Susanna McZeal