Course Type
Main Course
Dietary Restrictions
Gluten-free, Nut-free
6 Servings
Ingredients
2 lbs lean stewing beef
2 tablespoons vegetable oil
1 cup onion, chopped
4 cloves garlic, minced
4 large carrots, sliced
1 tsp salt
1/2 tsp black pepper
1 tsp paprika
3 bay leaves
1 tsp dried basil
1 tsp dried rosemary
1/4 tsp cayenne pepper
1 cup red wine
3 cups beef broth
2 cups potatoes, cubed
1 cup mushrooms, sliced
2 tablespoons cornstarch
2 tablespoons water
Fresh parsley for garnish
Cooking Utensils
Large pot or Dutch oven
Cooking spoon
Knife
Cutting board
Measuring cups and spoons
Small bowl
Instructions
1. Heat the oil in a large pot or Dutch oven over medium heat.
2. Add the beef and brown on all sides, then remove and set aside.
3. In the same pot, add the onions, carrots, and minced garlic.
4. Stir and cook until onions are translucent.
5. Return the beef to the pot and add the salt and spices: pepper, paprika, bay leaves, basil, rosemary, and cayenne pepper.
6. Mix everything together so the beef is well coated with the spices.
7. Add the red wine and let it simmer for a few minutes.
8. Add the beef broth, mix well, and cover the pot.
9. Lower the heat and let it simmer for about 1.5 hours.
10. After 1.5 hours, add the potatoes and mushrooms to the pot and let it cook for an additional half hour, or until the potatoes are tender.
11. In a small bowl, mix together the cornstarch and water to create a slurry.
12. Gradually add this mixture to the stew while stirring, to thicken the sauce.
13. Let the stew cook for about 10 minutes more once the slurry is added.
14. Garnish with fresh parsley before serving.
