Ingredients
The following ingredients have 4 Servings
- 2 T oil (vegetable or canola)
- 1.5 lb stew meat (cubed)
- 1/3 C flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 C red wine
- 1 bay leaf
- 1 C diced onion
- 2 garlic cloves (diced)
- 1/2 tsp dry thyme
- 2 tsp Worcestershire sauce
- 5 C beef broth
- 2 large potatoes (diced)
- 3 carrots (chopped)
- 1 15 oz can corn (drained)
Instruction
- Season flour with salt and pepper. Toss cubed stew meat around in the flour to coat. This is easiest done by shaking around in a large re-sealable plastic bag or a large bowl.
- Heat oil in a large pot over medium-high heat. Add meat to hot oil, in batches, being careful not to overcrowd. Brown beef on all sides and remove to plate.
- Add onions to pot. Cook 2-3 minutes and then add the garlic. Cook 1 more minute, stirring. Pour wine into pot and stir well to scrape up any bits from the bottom of pot. Allow wine to reduce by about half.
- Once wine is reduced, add bay leaf, worcestershire sauce, thyme and broth. Place beef back into pot. Bring just to a boil and then reduce to simmer. Continue to simmer for 1 hour.
- Add potatoes and carrots to pot and simmer another 30 minutes. Add corn to pot.
- Taste for seasoning and adjust salt and pepper as needed.
- Simmer 10 more minutes.
- Enjoy.
