Beef Stew by Suzanne

Summary

Yield
Servings
Prep time30 minutes
Cooking time2 hours, 10 minutes
Total time2 hours, 40 minutes

Description

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

Ingredients

1 t
ground black pepper
1 t
salt
2 T
canola oil
1 1⁄2 lb
beef, round steak or chuck roast (lean or trimmed)
6 c
water
6
cubes of beef bullion
2 t
dried tyme or mrs. dash
3
bay leaves
2
onion (diced coarsely)
1 t
garlic (minced)
4
carrots (peeled and chopped)
4
potatoes (peeled and chopped)
1 T
cornstarch

Instructions

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,

Notes

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

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