Savory Beef Stew with Seven Vegetables

MARINADE:

1 c. red wine
1 tbsp. olive oil
2 tbsp. red wine vinegar
2 garlic cloves, crushed
1/2 onion, sliced
1 tbsp. drained capers
1/2 tsp. dried oregano
1/2 tsp. dried basil
1/2 tsp. ground allspice

Combine marinade ingredients in a large bowl. Add beef, cover and marinate overnight in refrigerator, stirring occasionally. 1 tbsp. olive or safflower oil 1 tbsp. unsalted butter 1 1/2 lbs. potatoes, unpeeled, cut into 1 1/2 inch cubes 8 carrots, cut into 1/2 inch slices 3 celery stalks, cut into 1/2 inch slices 1 (14 oz.) can plum tomatoes, with liquid 1 c. beef broth 1 c. water 1 tsp. salt Freshly ground black pepper to taste 1 c. fresh or frozen corn kernels 1 c. fresh or frozen peas 2 c. fresh or frozen green beans 1/2 tsp. dried tarragon 1/2 tsp. dried thyme

Remove beef from bowl, reserving marinade. Pat cubes dry with paper towels. In Dutch oven, heat olive oil and butter over medium-high heat and brown beef on all sides in batches, taking care not to overcrowd the pot so that meat browns evenly. Return all beef to pot, add potatoes, carrots, celery, tomatoes, broth, water, salt, pepper and reserved marinade.

Bring stew to a boil, cover, lower heat and simmer 1 1/2 to 2 hours, or until meat is tender. Thirty minutes before stew is done, stir in remaining ingredients. Makes 8 servings.

From Cooking with Catfish Hunter, Upjohn Company.