Beef Stew

• servings: 6 servings
• active time: 20 minutes
• total time: 5 Hours

Ingredients

2 ½ pounds Chuck Roast or Bottom Round

½ teaspoon Black pepper

½ teaspoon Salt

2 Bay Leaves

3 tablespoons Butter

1 box Lipton Receipe Secrets Onion Soup Mix

4 cloves Garlic (minced)

½ bottle Cabernet sauvignon (or Merlot) wine

4 cups Beef broth

1 beef Bouillon cube

2 tablespoons Worcestershire Sauce

3 tablespoons Tomato paste

2 medium Carrots (cut into 1-inch chunks) or Baby Carrots

1 lb. Potatoes (quartered)

1 cup frozen Peas

Corn Starch to thicken (If Needed)

2-3 drops Kitchen Bouqet (*Optional*- Adds a richer, darker color.)

Directions

Cut meat into 1-inch cubes, discard any large pieces of fat. Fat marbleized into the meat is fine!

Sprinkle beef with salt and black pepper, toss to coat.

Heat 2 Tablespoons butter in a stock pot over medium-high heat. Cook the meat in batches, don’t overcrowd the pot. Brown on each side. Add more butter if needed. Transfer to holding dish.

Reduce heat to medium and melt 1 Tablespoon butter. Add garlic and cook for 1 minute.

Add a splash of wine and use a spatula to deglaze the pan, loosening up any brown remnants. This will give the stew lots of good flavor. Add the rest of the wine.

Add the browned beef and all remaining ingredients except for the carots, peas, potatoes, and corn starch to the pot.

Cook on low for 4 ½ hours

Add the carrots and potatoes and cook for another 90 minutes

Add the peas during the last 15 minutes of cooking. Remove the bay leaves.

Optional: To thicken, combine ¼ cup COLD water with 3 Tablespoons of cornstarch. Slowly add it to the stew, stirring to incorporate. It will continue to thicken upon standing.

Optional: Add 3 drops of Kitchen Bouqet for an even darker color.

Nutrition

• Calories: 507 kcal
• Total Fat: 18 g
• Saturated Fat: 7 g
• Cholesterol: 132 mg
• Sodium: 1035 mg
• Total Carbohydrate: 35 g
• Dietary Fiber: 5 g
• Total Sugars: 7 g
• Protein: 49 g