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1
The vegetables you intend to use should be peeled and cut into chunks or rounds, and be ready. I have not included this in the prep. time!
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2
Heat a large pot, and add a generous film of oil. Heat the oil well.
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3
In the meantime, put the flour in a small bowl and dip each piece of meat in the flour. Don't worry if some have barely anything on them -- just see that the largest pieces are lightly coated.
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4
Add to the hot oil. Do it in two batches. When one batch has sizzled on both sides, push them to the side of the pot with a long-handled fork, and then add the rest of the meat. It is NOT vital that they all brown.
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5
Add the seasoning salt to the meat, and stir. Heat should be quite high at this stage.
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6
Now add all the vegetables, and stir the lot.
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7
Cut open the tin of tomatoes, and add, as well as the 1/2 teaspoon sugar, Worcestershire sauce, garlic and hot pepper or sauce. Stir through with a wooden spoon or long-handled fork.
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8
The heat is still high at this stage. Add the red wine. (You could sub with beef broth, but red wine is really preferable).
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9
As soon as the stew is bubbling, turn heat to lowest setting and put on lid. Let stew simmer for at least 45 minutes to 1 hour.
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10
Then taste the sauce: it is almost sure to need more salt or seasoning. You could add fresh herbs, or a tasty seasoning, as you like.
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11
If the veggies have rendered a lot of liquid, take off the lid and cook until sauce has reduced.
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12
If the opposite, and the sauce is not all that much, keep the lid on.
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13
Stew until the meat is tender -- all-together about 1 1/4 - 2 hours -- all depending on the meat you use.
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14
In the meantime, prepare either potatoes, rice or polenta to your taste.
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15
And do make a green salad. And open a bottle of red wine while you have a slug of the open bottle you used in the stew -- .
