BEEF STEW IN RED WINE

1 1/2 pounds fresh brisket of beef, cut into approximately 2-inch squares
Salt and pepper (to taste)
2 tablespoons peanut oil or vegetable oil
4 medium onions, sliced
Paprika (for sprinkling)
2 stalks celery, cubed
4 carrots, peeled and sliced
1 teaspoon chili powder
1 teaspoon paprika
1 (1 pound) can tomatoes
1 1/2 cups dry red wine
1 (10 ounce) package frozen green beans, cooked
1 (16 ounce) can red kidney beans, heated with their juice
2 tablespoons butter
2 tablespoons flour
1/2 pint sour cream (for serving)

Wipe beef with paper towels. Sprinkle with salt and pepper. Saute in oil until well browned on all sides. Place in crock pot. Set aside.

Add onions to oil in which beef was browned and sprinkle well with paprika. Allow onions to brown slightly. Add to meat in crock pot along with celery, carrots, chili powder, paprika, tomatoes and red wine.

Cover and cook on #2 (low) setting for 10 hours.

Thirty minutes before serving cook green beans and heat kidney beans. Add to stew in crock pot and stir to mix well.

Mix butter with flour and add in small bits to the sauce, stirring until entirely absorbed. Correct seasoning with salt and pepper.

Serve piping hot with chilled sour cream in a bowl for guests to add as they like.
Makes 4 servings
From: Recipelink.com
Source: Recipe booklet: Sears Crockery Cooker: Slow Cooking the Old Fashioned Way, 1970's