LaVohn's Beef Stew

Recipe View In a bowl, whisk together the flour, black pepper, salt, and garlic powder. Heat canola oil in a large skillet over medium heat. Dredge the beef pieces in the seasoned flour, ensuring they are evenly coated. (5 minutes)

Recipe View Brown the beef on all sides in the hot oil, creating a rich, flavorful crust. This step is crucial for developing depth of flavor in the stew. (10-15 minutes)

Recipe View In a large Dutch oven or heavy-bottomed pot, combine the water, vegetable broth, beef broth, Cabernet Sauvignon, dried thyme, bay leaves, diced onion, and minced garlic. (5 minutes)

Recipe View Add the browned beef to the pot, bring the mixture to a boil, then reduce the heat to a gentle simmer. Cover the pot and cook until the beef is very tender and the liquid has reduced slightly. (1 hour 30 minutes)

Recipe View Stir in the peeled and chopped carrots and potatoes. Return the stew to a boil, then reduce the heat and simmer until the vegetables are tender. (30 minutes)

Recipe View In a small bowl, whisk the cornstarch with a little cold water until smooth to create a slurry. Gradually stir the slurry into the stew, ensuring it is evenly distributed. (2 minutes)

Recipe View Simmer the stew until thickened, stirring constantly to prevent lumps from forming. Adjust the salt and pepper to taste before serving. (5-10 minutes)