Ingredients
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1 teaspoon dried thyme
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1 teaspoon salt
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1 teaspoon black pepper
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2 1/2 lbs lean beef chuck, cut into 1 1/2 inch chunks
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2 tablespoons vegetable oil
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1 (10 1/2 ounce) can condensed beef broth
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1 cup Burgundy wine or 1 cup dry red wine
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2 cloves garlic, minced
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3 large carrots, peeled and cut into 1 inch chunks
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2 potatoes, peeled and cut into 1 inch chunks
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1/2 lb small whole fresh mushrooms, cleaned
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1 (10 ounce) package frozen pearl onions
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1/4 cup water
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2 tablespoons all-purpose flour
Instructions
- In a large bowl, combine thyme, salt and black pepper.
- Add beef and toss to coat.
- In a large pot, heat oil over medium heat.
- Add half of the beef and cook 10 minutes, or until browned, stirring occasionally.
- Transfer beef to bowl.
- Repeat with remaining beef, then return the already browned beef to the pot.
- Stir in broth, wine, and garlic.
- Reduce heat to low, cover tightly and simmer 1 hour, stirring occasionally.
- Add carrots, potatoes, mushrooms and onions.
- Cover and cook 1 hour, stirring occasionally.
- In a small bowl, combine water and flour; gradually stir into the stew.
- Cook, uncovered, 10 minutes, or until stew is slightly thickened, stirring occasionally.