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Ingredients

• 1 tablespoon  canola oil
• 4 medium  carrots, cut into 1-inch pieces
• 2 stalks  celery, cut into 1-inch pieces
• 1 large  onion, chopped
• 6 cloves  garlic, minced or 1 tablespoon minced garlic
• 2 pounds  beef chuck roast, trimmed of fat and cut into 1-inch cubes
• 1 3/4 cups  dry red wine or 1 14-ounce can lower-sodium beef broth
• 1 14-ounce can  lower-sodium beef broth
• 2 tablespoons  tomato paste
• 1 tablespoon  Worcestershire sauce
• 2 to 3 teaspoons  bottled cayenne pepper sauce
• 1/4 to 1/2 teaspoon  crushed red pepper
• 2 large  potatoes, unpeeled, cut into 1-inch pieces
• 2 medium  red sweet peppers, cut into 1-inch pieces
• 2 tablespoons  cold water
• 1 tablespoon  cornstarch

Description

Cayenne Pepper Sauce, Crushed Red Pepper, And Red Sweet Peppers Add A Spicy Twist To The Classic Beef And Potato Stew.

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