Beef Stew Spices (these can be substituted with 2 tablespoons Herbs de Provence)
1teaspoonsalt
1/2teaspoonground pepper
1teaspoonpaprika
1teaspoondried thyme
1teaspoonmarjoram
1teaspoondried rosemary
Stew Ingredients
1tablespoonoil
2poundsbeef stew slices
1mediumoniondiced
2clovesgarlicminced
2stalkscelerychopped
4ouncesmushroom slices
3tablespoonstomato paste
1cupred wine
2cubsbeef broth
1tablespoonsworcestershire sauce
1bay leaf
4mediumpotatoesquartered
1cupbaby carrotschopped
1/4cupwater
2tablespoonscornstarchslurry
fresh parsley leavesfor sprinkling
Instructions
Combine beef stew spices in a bowl. Set aside.
Heat oil in a pot on medium heat. Lightly fry the beef, do not overcrowd, work on batches if necessary. Also sprinkle it with a little bit of the beef stew spices. Once done, remove from the pot and set aside.
Saute onion, celery, mushrooms and garlic until soft and fragrant. Add tomato paste and stir. Add the red wine, broth, Worcestershire sauce, bay leaf, and the remaining beef stew spices. Bring it to a boil. Add the beef and simmer over low heat for 1 hour or more.
Add the potatoes and carrots and cook until soft. Make the slurry by combining 1/4 cup water and the cornstarch. Add to the stew until thickened. Sprinkle with fresh parsley.