This dish is made with beef stewing meat, vegetables, red wine and tomato paste and hearty seasoning. The long cooking time turns the meat in this simple homemade stew so tender - and did I mention it's freezer friendly and a great make ahead meal? The perfect fall recipe to make in your Dutch oven!
2tbspcornstarchmixed with ¼ cup water to make a slurry
Instructions
Brown meat: Heat a large durch oven over medium-high heat. Add the oil and the beef, sprinkle with salt, pepper and flour. Cook until browned.
Sauté vegetables: Add onion, garlic, celery and carrot and cook for 2-3 minutes. Stir in tomato paste, dried thyme, dried rosemary, salt and pepper. Cook for another couple of minutes.
Deglaze pan: Pour wine into the pot. Bring to a boil while scratching the browned bits off the bottom of the pot. Add beef broth, Worcestershire sauce, potatoes and bay leaf, if using.
Cook stew: Bring to a boil, reduce heat to low and cover. Simmer for 1-2 hours, or place in the oven at 360°F for 1 hour.
Thicken: Once stew is ready, open lid and stir well. Add cornstarch slurry to stew and quickly stir until gravy thickens.