LaVohn's Beef Stew3 Reviews
- Prep: 30 min
- Cook: 2 hr 10 min
- Ready In: 2 hr 40 min
“I made this and even my picky eater ate it! The aroma that settles in the house is amazing! You can add other vegetables to it, but I couldn't due to the fact that my child would not eat it if he saw something strange in it.” - by LaVohn
Original recipe yields 6 servings
- 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.
Amount Per Serving (6 total)
- 516 cal
- 20.8 g
- 49.8 g
Based on a 2,000 calorie diet
Reviews (3)Rate This Recipe
"This is amazing, the red wine brings out the flavor just right! we will be enjoying this again...." See more"
"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 added th..." See moree lid when cooking the vegetables. Thanks LaVohn!"
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