Beef stew

Ingredients

3 lbs. Beef Stew Meat cut into 1-inch cubes

2 tsp Salt divided

1 tsp Black Pepper

¼ Cup All Purpose Flour

¼ Cup Butter

1 Medium Onion chopped

6 Carrots chopped

4 Stalks Celery chopped

4 Medium Potatoes diced

2 Cloves Garlic minced

1 – 8oz Can Diced Tomatoes

4 Cups Beef Broth

1 Tbsp Parsley

½ tsp Dried Thyme

1 Cup Red Wine

3 Tbsp Cornstarch optional

Directions

Mix 1 tsp of salt and the pepper into the flour and toss the beef stew meat in the mixture to coat.

In a large stockpot over medium high heat, melt butter and sauté the onions, carrots, celery, and potatoes for 10 minutes. Add the garlic and sauté an additional 2 minutes.

Add beef and sauté until the outside is browned.

Add the tomatoes, broth, parsley, thyme, and remaining salt. Stir in red wine. Cover and simmer on low for approximately one hour.

If you prefer a thicker stew, in a small bowl combine the cornstarch and ¼ cup cold water. Slowly mix the slurry into the stew, stirring constantly. The broth should begin to thicken.

Serve with warm crusty bread. Enjoy!