Beef Stew
- Prep Time : 15 minutes
- Cook Time : 45 minutes
Ingredients
- Roast or Stew Meat - 1 pound COOKED (I used leftover since we have a small family from the day before cooked in a crockpot)
- Worcestershire Sauce - 3 tablespoons
- Carrots - 1 pound, peeled and sliced
- Large Potatoes - 4 cubed
- Celery - 1 stem (I used dried since I was out of fresh)
- Pepper - 1 1/2 teaspoons
- Salt - 1 1/2 teaspoon
- Water - 2 cups
- Large Onion - 1 diced
- Large Cloves of Garlic - 3 diced
- Butter - 3 tablespoons
- Burgundy Wine - 1/2 cup
- Fresh Button Mushrooms - 1 (6 ounce) packages, sliced (I used dried since I was out of fresh)
- Beef Broth - 4 cups
- Cornstarch - 3 tablespoons
Instructions
- Add Onions and garlic to a large pan with olive oil and cook over medium heat until they are transparent. Once the onions are ready add the wine to deglaze the pan then add all the other ingredients other than the cornstarch.
- Let cook for about 45 minutes then mix cornstarch with about 1/3 cup of the broth and add that to the pot as Well. For some reason my Grandmother always served beef stew over rice so I do too.
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