LaVohn's Beef Stew

Red wine adds depth of flavor to this comforting beef stew that's simmered for hours.

• Preparation Time: 30 mins
• Cooking Time: 2 hr 10 mins
• Total Time: 2 hr 40 mins
• Calories: 516 Calories

Ingredients

• 1 teaspoon salt
• 2 cups water
• 1 teaspoon garlic powder
• 1 teaspoon ground black pepper
• 1 teaspoon minced garlic
• 2 teaspoons dried thyme
• 1 onion, diced
• 4 potatoes, peeled and cubed
• 3 bay leaves
• 2 cups vegetable broth
• 2 cups beef broth
• 2 tablespoons canola oil
• 4 carrots, peeled and chopped
• 2 tablespoons cornstarch, or as needed
• 1 cup Cabernet Sauvignon
• 0.66666668653488 cup all-purpose flour
• 1.5 pounds cubed beef stew meat

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.