Ingredients
2 pounds beef stew meat
2 tablespoon black pepper
2 teaspoon salt
4 tablespoons oil
1 large yellow onion, diced
4 tablespoons minced garlic
6 cups beef broth
1 cup red wine
2 tablespoon Worcestershire sauce
1 pound Yukon gold potatoes, cubed (about 3 cups)
2 cups sliced carrots
2 cup sliced mushrooms
corn starch, optional
parsley, optional
you can add a cup of coo
Instructions
Season stew meat with salt and pepper. Optional: Let beef rest on the counter for 20 minutes. (This will help keep your beef tender.)
In a large heavy bottomed Dutch oven, heat the oil over medium-high heat. Carefully add the seasoned stew meat and sear on all sides.
Add the onion and garlic, and sauté for 2 minutes. Then add the broth, red wine, and Worcestershire sauce. Let simmer for 90 minutes, stirring occasionally. (You do not need the lid on the pot. This will cook down and create a gravy. If it gets too thick, you can add extra beef broth.)
Add the potatoes, carrots and mushrooms. Continue simmering for 30 more minutes.
Serve immediately!
Optional: If your gravy is not thick enough, make a cornstarch slurry. To make a slurry, use 1 tablespoon of cornstarch and 2 tablespoons of water, whisk together, and pour into the beef stew. Continue to simmer the stew, stirring occasionally, for 5 minutes, until thickened.
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