To begin, with the lid off, saute one whole onion and green pepper on med heat in olive oil. Then, add your cubed beef, stir drizzling in over the top balsamic vinegar and Worcestershire sauce, no more than 1 and 1/2 half tsp each. After the meat is nicely browned, give a generous shake of fresh dried herbs: rosemary, mint, oregano and sage. Dice 2 red ripe tomatoes or use one med. can of diced tomatoes and pour it in. Add half a bag of baby carrots and cover.
Let this mixture cook on med heat for 10 min stirring occasionally. Reduce the heat and let simmer on low for 45 min. If needed, add a tbs or two of water to keep the liquid content for cooking the carrots. This stew will not produce a thick pasty sauce; unless, you add flour. As mentioned in a recent post, flour is not necessary for sauce, gravy yes. However, if you are cutting back on gluten and or carbs in general, then don't bother with flour. The sauce without 'flour' is delicious!
Prepare boiled yellow gold potatoes for your side!
~ Tutti a Tavola!