LAVOHN'S BEEF STEW

LaVohn's Beef Stew image

I made this and even my picky eater ate it! The aroma that settles in the house is amazing! You can add other vegetables to it, but I couldn't due to the fact that my child would not eat it if he saw something strange in it.

Provided by LaVohn Crabtree

Categories Soups, Stews and Chili Recipes Stews Beef

Time 2h40m

Yield 6

Number Of Ingredients 17

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Ingredients

⅔ cup all-purpose flour
1 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon garlic powder
2 tablespoons canola oil
1 ½ pounds cubed beef stew meat
2 cups water
2 cups vegetable broth
2 cups beef broth
1 cup Cabernet Sauvignon
2 teaspoons dried thyme
3 bay leaves
1 onion, diced
1 teaspoon minced garlic
4 carrots, peeled and chopped
4 potatoes, peeled and cubed
2 tablespoons cornstarch, or as needed

Steps:

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.
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.
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.

Nutrition Facts : Calories 516.3 calories, Carbohydrate 49.8 g, Cholesterol 62.6 mg, Fat 20.8 g, Fiber 6.2 g, Protein 25.1 g, SaturatedFat 6.6 g, Sodium 896.2 mg, Sugar 6.4 g