¼ cup all-purpose flour
2 tsp Q&H Savory Steakhouse
1 to 1½ beef stew meat, trimmed and cut into 1-inch cubes
2 tbsp vegetable or canola oil
2 tbsp red wine vinegar
1 cup red or cooking wine
3½ cups beef broth, homemade or low-sodium can/carton
1 medium onion, chopped
5 medium carrots, cut into ¼ inch rounds
2 large baking potatoes, cut into ¾ inch cubes
Combine the flour and Savory Steakhouse in a bowl or Ziploc bag. Add the beef, toss, and coat.
Heat oil in a large pot over medium-high heat.
Add the beef and turn pieces for about 5 minutes, until beef is browned on all sides.
Remove the beef from the pot and set aside in a dish.
Add the vinegar and wine to the pot and cook over medium-high heat.
Add the beef back into the pot and add the broth bringing it to a boil, and then reduce to a slow simmer.
Cover and cook for about 1½, stirring occasionally until beef is tender.
Add the onions and carrots, cover, and simmer for 10 minutes.
Add the potatoes and simmer for about 30 minutes until vegetables are tender.
Serve over a bed of rice.