The cooler weather that Fall brings, always makes me think of soups and stews. This hearty stew is full of flavor and cooked slowly to bring tenderize the meat. I think the Seven Dwarfs would have loved coming home to a warm bowl of stew like this one. I know my husband sure does!
Beef Stew
Ingredients
1 lb stew meat
olive oil
salt and pepper
1/2 cup red wine
4 cups beef broth
1/2 Tbsp Worcestershire sauce
1 garlic clove, minced
1 onion, chopped
1 bay leaf
1/2 tsp salt
1/4 tsp pepper
1 tsp dried parsley
1/4 tsp rosemary
small pinch ground cloves
4 carrots, peeled and sliced
3 celery ribs, chopped
1 lb small yellow potatoes, cut into small chunks
1 Tbsp tomato paste
1/2 cup frozen peas
2 Tbsp cornstarch
Directions
Season meat with salt and pepper. Heat 1 Tbsp oil in large Dutch Oven over med-high heat. Sear beef, turning every 30-45 seconds, or until all sides are browned. Remove beef from pan and transfer to a plate. Add another tablespoon of olive oil to the Dutch oven. Sauté onions, carrots, and celery until tender, stirring occasionally. Add garlic clove and sauté for additional minute. Stir in tomato paste, until vegetables are evenly coated, about one minute.
Gradually stir in red wine, and use a spoon to scrape the bottom of the pot. Stir in beef broth, spices, potatoes, and beef. Continue cooking until the stew reaches a simmer. Cover and simmer on low for 2 hours, stirring occasionally, until the meat is tender.
Add peas and cook for additional 30 minutes. To thicken gravy, mix cornstarch in small bowl with a bit of water until fully dissolved. Pour liquid into stew and stir to combine. Once stew is thickened, serve with bread or biscuits.
A Magical Kingdom called Home 
hello. Came across your blog today and enjoyed reading some of your posts. Hoping to make your Beef stew some time this weekend. Look forward to following more of your posts.
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Awe! Thank you so much! I hope you love the stew as much as we do!
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