Succulent Beef Stew Recipe: A Hearty and Savory Classic

Ingredients

• ⅔ cup of versatile all-purpose flour
• A teaspoon of finely ground black pepper
• A teaspoon of salt for flavor
• A teaspoon of aromatic garlic powder
• 2 tablespoons of nourishing canola oil
• 1 ½ pounds of tender cubed beef stew meat
• 2 cups of refreshing water
• 2 cups of flavorful vegetable broth
• 2 cups of rich beef broth
• A cup of exquisite Cabernet Sauvignon
• 2 teaspoons of fragrant dried thyme
• 3 bay leaves for a hint of earthiness
• 1 diced onion to enhance the taste
• A teaspoon of minced garlic for depth
• 4 peeled and chopped carrots
• 4 peeled and cubed potatoes for heartiness
• 2 tablespoons of cornstarch, or more if needed

Step 1

Combine a medley of flour, black pepper, salt, and garlic powder in a mixing bowl. Meanwhile, warm up some canola oil in a skillet set over medium heat. Coat the beef pieces with the seasoned flour mix and sear them on all sides in the sizzling oil until golden brown.

Step 2

In a spacious Dutch oven or a sturdy pot, blend water, vegetable broth, beef broth, fragrant Cabernet wine, aromatic thyme, bay leaves, onion, and garlic. Introduce the browned beef into the flavorful concoction, bringing it to a vigorous boil before lowering the heat to a gentle simmer. Let the stew simmer away until the beef reaches a melt-in-your-mouth tenderness and the liquid reduces, which typically takes about 1 1/2 hours. Toss in the carrots and potatoes, allowing them to cook until tender, which usually takes an additional 30 minutes of simmering.

Step 3

Prepare a slurry by smoothly combining cornstarch with a touch of water in a small bowl, then incorporate it into the stew, stirring diligently as it thickens. Remember to taste and season with salt and pepper according to your preference before ladling out this delectable dish.