Beef Stew

This takes some time to make, but really delivers some warm hearty satisfaction on a cold winters day.

Ingredients:

1 lb top or bottom round beef, about 1 inch thick, diced into bite size pieces
2 medium carrots
2 stalks celery
2 potatoes
1 onion
1 c. red wine, merlot works very well for this
beef stock (to cover.. 1 to 1 1/2 c.)
1 small can tomato paste
1 clove garlic, minced
2 tbsp oil (canola or veg)
2 tbsp corn starch
2 tsp each garlic powder, onion powder, pepper, celery seed
optional: small whole button mushrooms, diced turnip, halved brussel sprouts, snap peas, zucchini, summer squash, etc. Mix & match whatever veggies you prefer.



Preparation:

Tip: Use a pot that can be used stove top and is oven proof. Use a wooden spoon to stir and deglaze the pan.

• Preheat oven to 350 degrees.
• Cut up all veggies into bite size pieces, keeping onions and celery separate, and set aside.
• In a baggie, combine corn starch and dry seasonings. Shake to blend the ingredients.
• Coat beef chunks by placing in baggie with corn starch mixture and shaking. You will have to do this in batches to coat well, and depending on how well it coats, you may have to add a little more cornstarch. Reserve remaining corn starch mixture.
• In a large pot, heat oil enough so that when you add coated beef it will sizzle. Add the beef and brown. Do not cook through. Remove the beef from the pan and set aside.
• Add onions and celery to pan and saute until translucent. Add garlic and remaining cornstarch (from baggie) and allow to cook out for a few minutes, stirring continuously.
• Add wine. At this time you want to use your spoon to gently scrape any goodies off the bottom. Your mixture will start to thicken as the mixture starts to warm through again.
• Add tomato paste, beef broth and mix so everything is blended.
• Add remaining veggies, stir into broth.
• Top with beef.
• Cover and place in oven.
• Cook until vegetables are tender, about 1 1/2 hours.
• Makes about 6 servings.