Ingredients2 h 40 m servings 516 cals
- In a bowl, stir together the flour, black pepper, salt, and garlic powder. Heat canola oil in a skillet over medium heat. Dredge the pieces of beef in the seasoned flour, and brown the beef on all sides in the hot oil.
- Mix together the water, vegetable broth, beef broth, Cabernet 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.
Per Serving: 516 calories; 20.8 g fat; 49.8 g carbohydrates; 25.1 g protein; 63 mg cholesterol; 896 mg sodium. Full nutrition
ReviewsRead all reviews 6
This is amazing, the red wine brings out the flavor just right! we will be enjoying this again.
I thought this was very good, the broth had a great flavor, next time I will add some more vegetables to it. It smells divine while cooking, I left the lid off so the broth would reduce, then ad...
This is a delicious stew. We liked the fact that it wasn't dry. The aroma is fantastic cooking in the kitchen. The proportions of veggies to the liquid is just right. Will definitely make th...
I just made the beef stew tonight for our dinner. It was wonderful and even my boyfried who makes good beef stew said it outstanding. I made it just as the recipe calls for. Thank you for a w...