three pepper beef stew

Ingredients

• 1 tablespoon neutral oil, such as canola or avocado
• 4 medium carrots, cut into 1 inch pieces
• 2 stalks celery, cut into 1-inch pieces
• 1 large onion, chopped
• 6 cloves garlic, minced or 1 tablespoon minced garlic
• 2 pounds beef chuck roast, trimmed of fat and cut into 1-inch cubes
• 1 ¾ cups dry red wine or 1 14-ounce can lower-sodium beef broth
• 1 14-ounce can lower-sodium beef broth
• 2 tablespoons tomato paste
• 1 tablespoon worcestershire sauce
• 2 to 3 teaspoons bottled cayenne pepper sauce
• 1/4 to 1/2 teaspoon crushed red pepper
• 2 large potatoes, unpeeled, cut into 1-inch pieces
• 2 medium red sweet peppers, cut into 1-inch pieces
• 2 tablespoons cold water
• 1 tablespoon cornstarch