SUNSET BEEF STEW

Preheat the oven to 325°F Season the meat generously with Sunset Seasoned Salt and Pepper. In a large heavy oven-safe soup pot, heat 1 ½ tablespoon olive oil over medium-high heat until hot. Brown the meat in two batches, for about 5 minutes per batch; add more oil for each batch (to sear the meat properly, do not crowd the pan and let the meat develop a nice brown crust before turning). Add tomato paste, Oh! So Garlic and Oh! So Onion; stir until well combined. Sprinkle with the flour. Stir with a wooden spoon until the flour is dissolved, 1 to 2 minutes. Add the wine, beef broth, water and sugar. Stir with a wooden spoon to loosen any brown bits from the bottom of the pan and bring to a boil. Cover the pot with a lid, transfer to the preheated oven, and braise for 2 hours. Add the carrots and potatoes; cover and place back in oven for about an hour more or until the vegetables are cooked, the broth is thickened, and the meat is tender. In the last five minutes of cooking add the peas.

Crock pot method: season and sear the meat and place in a crock pot with vegetables and liquid for 4 hours on high or 8 hours on low.