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Helpful Chef Tips
- Brown the beef well to build deep flavor before adding liquids.
- Use fresh herbs for a brighter taste, adding them towards the end of cooking.
- Let the stew simmer gently to keep the meat tender and allow flavors to meld.
Ingredients 0/16
What Makes This Recipe Special
Step 1
In a bowl, combine the flour, black pepper, salt, and garlic powder. Heat some canola oil in a skillet over medium heat. Toss the beef pieces in the seasoned flour, making sure they’re well coated, then brown them on all sides in the hot oil until they have a nice crust.
Step 2
In a large Dutch oven or heavy pot, mix together the water, vegetable broth, beef broth, Cabernet wine, thyme, bay leaves, chopped onion, and garlic. Add the browned beef to the pot, bring everything to a boil, then lower the heat and let it simmer gently. Cook it until the beef is really tender and the liquid has thickened a bit, about an hour and a half.
Step 3
Stir in the carrots and potatoes. Bring the stew back to a boil, then reduce the heat and let it simmer again until the veggies are soft, which should take around 30 minutes.
Step 4
In a small bowl, whisk the cornstarch with a little water until it’s smooth, then stir this mixture into the stew. Keep it simmering and stir constantly until it thickens up nicely. Taste and adjust the seasoning with salt and pepper before serving.
