|Prep time||30 minutes|
|Cooking time||2 hours, 10 minutes|
|Total time||2 hours, 40 minutes|
Red wine adds depth of flavor to this comforting beef stew that's simmered for hours
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.