Name: Old-Fashioned Beef Stew
Yield: 6
Ingredients: 4 tbsp olive oil; 2 to 4 lb London broil or sirloin roast, cut into 2-inch cubes; 2 large onions, peeled and cubed; 3 cloves garlic, peeled, halved lengthwise (core discarded), coarsely chopped; 10 to 12 slender, young carrots, trimmed and cut into large chunks; 1 large red bell pepper, stem and seeds discarded, coarsely chopped; 4 large stalks celery, trimmed and coarsely chopped; 1 poblano pepper, stem and seeds removed, coarsely chopped; 2 cups red wine, Madeira or sherry; 3 to 4 cups beef or chicken stock, or as needed; 1 tsp beef demi-glace or bouillon, optional; 2 tsp dried thyme leaves; 1/2 tsp rosemary; 1 bay leaf; Kosher or sea salt and freshly ground black pepper, to taste; Cooked noodles, potatoes or rice, for serving, optional