Ingredients
- 1 1/2 pounds boneless round steaks
- 1 teaspoon oil (vegetable oil)
- 1/2 teaspoon dried thyme
- 2 large garlic cloves, minced
- 2 bay leaves
- 3 cups dry red wine
- 1/4 cup tomato paste
- 2 1/2 cups mushrooms (quartered)
- 1/2 cup water
- 12 small (2 pounds) red potatoes (peeled and quartered)
- 6 medium (1 pound) carrots (1-inch pieces)
- 2 small yellow onions (quartered)
- 21 ounces low sodium chicken broth
- 3 tablespoons cornstarch
- 3 tablespoons water
- 1/4 cup fresh chopped parsley
- 1 teaspoon salt
- 1/4 teaspoon pepper
How to Make
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Step 1: Trim fat from the steak; cut the steak into 1-inch cubes.
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Step 2: Heat the oil in a large Dutch oven over high heat.
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Step 3: Add the steak, and cook 5 minutes or until steak loses its pink color.
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Step 4: Drain well, and wipe drippings from pan with a paper towel. Return the steak to the pan.
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Step 5: Add the thyme, garlic, and bay leaves, and cook over medium heat 1 minute. Add the wine and tomato paste; bring to a boil. Cover, reduce heat, and simmer for 1 1/2 hours or until the steak is tender.
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Step 6: Add the mushrooms and next 5 ingredients; bring to a boil. Cover, reduce heat, and simmer 40 minutes or until the vegetables are tender.
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Step 7: Combine the cornstarch and 3 tablespoons water; stir well, and add to the stew.
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Step 8: Cook 2 minutes or until thickened, stirring constantly.
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Step 9: Remove from heat, and discard bay leaves. Stir in the parsley, salt and pepper.
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NOTE: Freeze the stew in an airtight container. Thaw in refrigerator 24 hours; cook over low heat until heated
We hope you enjoy this recipe!
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