Beef Stew by Suzanne

Prep time: 30 minutesCooking time: 2 1⁄6 hoursTotal time: 2 2⁄3 hours


Red wine adds depth of flavor to this comforting beef stew that's simmered for hours


1 t
ground black pepper
1 t
2 T
canola oil
1 1⁄2 lb
beef, round steak or chuck roast (lean or trimmed)
6 c
cubes of beef bullion
1 c
jawbone red
2 t
dried tyme or mrs. dash
bay leaves
onion (diced coarsely)
1 t
garlic (minced)
carrots (peeled and chopped)
potatoes (peeled and chopped)
1 T


In a Dutch oven, heat canola oil over medium heat. Brown the beef on all sides in the hot oil.

Mix together the water and bullion cubes,* red wine, thyme, bay leaves, onion, and garlic in a large Dutch oven or heavy pot. Add the beef, bring to a boil, and reduce heat to a simmer. Cook the stew until beef is very tender and liquid has reduced, about 1 1/2 hours. Stir in the carrots and potatoes, bring back to a boil, and simmer until vegetables are tender, about 30 more minutes.

Mix the cornstarch in a small bowl with a little water until smooth, and stir into the stew. Simmer until thickened, stirring constantly. Adjust salt and pepper before serving. 

Makes about 6 servings. Great with biscuits, rolls, or loaf breads,


*Beef broth can be substituted for the water and bullion cubes.

**Mrs. Dash or your favorite seasoning can be substituted for thyme.