1 lb ribeye steak, cut into bite-sized pieces
½ cup Gold Medal all-purpose flour
1 tsp salt
1 tsp ground black pepper
2 medium carrots, peeled and chopped
1 small red onion, chopped
½ yellow onion, chopped
3 garlic cloves, smashed and chopped
1 jalapeno, finely diced
¼ cup Land O Lakes unsalted butter
¾ cup red wine
¾ cup Swanson beef stock
In a bowl, mix together the flour, pepper and salt. Dredge meat pieces in the flour mixture, to coat them completely.
Melt butter in a Dutch oven. Add chopped onions, carrots, garlic and jalapeno. Saute quickly, until just slightly softened.
Add meat pieces and brown. Then, add red wine and beef stock, give it a stir.
Cover with a lid and reduce heat to low. Simmer, 30 to 45 minutes until meat is tender and the stew is slightly thickened.