1. Season the beef with salt and pepper. Sear the beef, working in 2
batches and turning as needed, until golden brown, 8-10 minutes.
Transfer the beef to the plate
2. Add the onion to the pot and cook until softened and caramelized,
4-5 minutes. Pour in the wine and stir, scraping up any fond that has
developed on the bottom of the pot. Cook until reduced slightly, 2-3
minutes.
3. Add back the seared beef with the stock, potatoes, carrots,
mushrooms and thyme. Bring to a boil, then reduce the heat to a
simmer. Cook, covered, until the beef is tender, 2 hours.
4. In a small bowl, whisk cornstarch with 3 tablespoons water until
smooth, then stir into stew and simmer until thickened, about 5
minutes. Season with salt and pepper, then divide between bowls and
serve with mashed potatoes.
Originally Submitted
1/8/2020
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