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Prep Time: 10 Minutes Cook Time: 170 Minutes |
Ready In: 180 Minutes Servings: 4 |
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This is a great meal for a cold day. I occasionally add mushrooms for a change. Ingredients:
1 lb lean beef, cut into small cubes |
1 medium onion, diced |
1 clove garlic, minced |
2 cups sliced carrots |
2 cups diced potatoes |
1 bay leaf |
salt and pepper |
1/4 teaspoon thyme |
1 teaspoon tomato paste |
1 cup burgundy wine (i use cooking wine) |
1 (14 1/2 ounce) can beef broth |
1/8 cup flour |
water |
Directions:
1. In a large skillet, brown the beef with onion and garlic.
2. Add carrots, potatoes, salt and pepper, thyme, wine, beef broth and tomato paste.
3. Bring to a boil, then let simmer for three hours.
4. (This can be boiled longer if you are short on time.) Mix flour and water to a make a medium thick liquid.
5. Bring the stew to a boil and then slowly stir in just enough of the flour to thicken the stew to you liking.
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