Heat the olive oil and butter in a pan. Add the onion and allow cook gently until softened. Pour in the wine. Boil for about five minutes, uncovered.
Then, add the beef and continue boiling for another five minutes.
Pour in the tomatoes, potato and carrot cubes and sweet peas. Season with salt, pepper and sugar. Bring to the boil then reduce the heat to low and simmer, UNCOVERED for about 30 minutes or until the vegetables are done. Remember to stir and scrape the bottom of the pan every five minutes or so.
When the sauce has thickened and reduced, turn off the heat and serve the dish.
Beef stewed in Cabernet Sauvignon printed from for personal use only. Not for republication nor distribution.