This hearty beef stew is perfect for cozy evenings, packed with tender meat and flavorful vegetables. It’s easy to make and will warm you up from the inside out with every delicious bite.
Start by mixing the flour, black pepper, salt, and garlic powder in a bowl. Heat some canola oil in a skillet over medium heat. Coat the beef pieces in the seasoned flour, then brown them in the hot oil, making sure to get all sides nicely seared.
Next, combine the water, vegetable broth, beef broth, Cabernet wine, thyme, bay leaves, chopped onion, and garlic in a large Dutch oven or heavy pot. Add the browned beef to the pot, bring everything to a boil, then lower the heat and let it simmer gently. Cook until the beef is really tender and the liquid has reduced, which should take about an hour and a half.
Once the beef is tender, toss in the carrots and potatoes. Bring the stew back to a boil, then reduce the heat again and simmer until the veggies are soft, around 30 minutes more.
To thicken the stew, mix the cornstarch with a little water until smooth, then stir it into the pot. Keep it simmering and stir constantly until the stew thickens up. Taste and adjust the seasoning with salt and pepper before serving.
- Brown the beef well before simmering to develop deep flavors.
- Use fresh herbs like thyme or rosemary for an extra layer of taste.
- Let the stew simmer gently to keep the meat tender and the broth rich.
This stew is rich and hearty, perfect for warming up on a cold day. The slow cooking makes the beef tender and full of flavor. It’s a comforting meal that feels like a warm hug in a bowl.
Serve with crusty bread or over creamy mashed potatoes to soak up the sauce. A simple green salad or steamed vegetables make a nice, light side. This stew also pairs well with a glass of red wine.
Allow the stew to cool before storing it in an airtight container. It keeps well in the fridge for up to 3 days. For longer storage, freeze in portions and thaw overnight in the fridge before reheating.
