Meat stew braised in red wine?

- 2 pounds beef stew meat, cut into 1-inch cubes

- 1 tablespoon olive oil

- 1/4 cup all-purpose flour

- 1/4 cup tomato paste

- 1 teaspoon dried oregano

- 1 teaspoon dried thyme

- 1/2 teaspoon salt

- 1/4 teaspoon black pepper

- 1 cup red wine

- 1 cup beef broth

- 1/4 cup chopped fresh parsley

Directions:

1.) In a large pot or Dutch oven, heat the olive oil over medium heat. Add the beef stew meat and sear on all sides until browned.

2.) Remove the meat from the pot and set aside. Add the flour to the pot and whisk to combine with the oil. Cook the flour mixture for 1 minute, or until it is golden brown.

3.) Add the tomato paste, oregano, thyme, salt, and pepper to the pot and whisk to combine. Cook for 1 minute, or until the tomato paste is darkened and fragrant.

4.) Add the red wine and beef broth to the pot and bring to a boil. Reduce heat and simmer for 10 minutes, or until the sauce has thickened.

5.) Add the beef stew meat back to the pot and bring to a boil again. Reduce heat and simmer for 1 hour, or until the meat is tender.

6.) Stir in the parsley and serve immediately.

Tips:

- For a richer flavor, use a combination of red wine and beef broth.

- Add some chopped carrots, celery, and onions to the pot for extra vegetables.

- If you don't have a Dutch oven, you can also make this stew in a slow cooker. Combine all of the ingredients in the slow cooker and cook on low for 6-8 hours, or until the meat is tender.

- Serve the stew with mashed potatoes, rice, or your favorite pasta.