Ingredients

The following ingredients have 4 Servings
  • 1 tbsp oil
  • 1 pound beef stewing meat cubed
  • salt & pepper (to taste)
  • 1 tablespoon flour
  • 1 cup chopped yellow onion
  • 2 cloves garlic (crushed)
  • 2 celery sticks (sliced)
  • 1 pound carrots (peeled and diced)
  • 2 tbsp tomato paste
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 tsp salt
  • black pepper (to taste)
  • 3/4 cup red wine
  • 4 cups beef broth
  • 2 tablespoons Worcestershire sauce
  • 6 potatoes (diced)
  • 1 bay leaf (optional)
  • 2 tbsp cornstarch (mixed with 1/4 cup water to make a slurry)

Instruction

  • Brown meat: Heat a large durch oven over medium-high heat. Add the oil and the beef, sprinkle with salt, pepper and flour. Cook until browned.
  • Sauté vegetables: Add onion, garlic, celery and carrot and cook for 2-3 minutes. Stir in tomato paste, dried thyme, dried rosemary, salt and pepper. Cook for another couple of minutes.
  • Deglaze pan: Pour wine into the pot. Bring to a boil while scratching the browned bits off the bottom of the pot. Add beef broth, Worcestershire sauce, potatoes and bay leaf, if using.
  • Cook stew: Bring to a boil, reduce heat to low and cover. Simmer for 1-2 hours, or place in the oven at 360°F for 1 hour.
  • Thicken: Once stew is ready, open lid and stir well. Add cornstarch slurry to stew and quickly stir until gravy thickens.