“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
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- 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.
Nutrition
Amount Per Serving (6 total)
- Calories
- 516 cal
- 26%
- Fat
- 20.8 g
- 32%
- Carbs
- 49.8 g
- 16%
Based on a 2,000 calorie diet
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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"
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