lavohn's beef stew

Ingredients

• Servings: 6
• 2/3 cup all-purpose flour
• 1 teaspoon ground black pepper
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 2 tablespoons canola oil
• 1 1/2 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

Recipe

Preparation Time: 30 mins Cook Time: 2 hrs 10 mins

Ready Time: 2 hrs 40 mins


• 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 , 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.