Beef Stew by LaVohn

Ingredients

• 1 teaspoon ground black pepper
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 2 tablespoons canola oil
• 1 ½ pounds cubed beef stew meat
• 2 cups water
• 2 cups vegetable broth
• 2 cups beef broth
• 1 cup Cabernet Sauvignon
• 2 teaspoons dried thyme
• 3 bay leaves
• 1 onion, diced
• 1 teaspoon minced garlic
• 4 carrots, peeled and chopped
• 4 potatoes, peeled and cubed
• 2 tablespoons cornstarch, or as needed

Step 1

Whisk the flour, black pepper, salt, and garlic powder in a bowl. Heat some canola oil in a skillet over medium heat. Coat the beef pieces in the seasoned flour, then brown them in the hot oil, making sure to get all sides nicely seared.

Step 2

Combine the water, vegetable broth, beef broth, Cabernet wine, thyme, bay leaves, chopped onion, and garlic in a large Dutch oven or heavy pot. Add the browned beef to the pot, bring everything to a boil, then lower the heat and let it simmer gently. Cook until the beef is really tender and the liquid has reduced, which should take about an hour and a half.

Step 3

Once the beef is tender, toss in the carrots and potatoes. Bring the stew back to a boil, then reduce the heat again and simmer until the veggies are soft, around 30 minutes more.

Step 4

To thicken the stew, mix the cornstarch with a little water until smooth, then stir it into the pot. Keep it simmering and stir constantly until the stew thickens up. Taste and adjust the seasoning with salt and pepper before serving.