LaVohns Beef Stew Recipe
- 2/3 cup all-purpose flour
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 2 tablespoons canola oil
- 1 1/2 pounds cubed beef stew meat
- 2 cups water
- 2 cups vegetable broth
- 2 cups beef broth
- 1 cup Cabernet Sauvignon
- 2 teaspoons dried thyme
- 3 bay leaves
- 1 onion, diced
- 1 teaspoon minced garlic
- 4 carrots, peeled and chopped
- 4 potatoes, peeled and cubed
- 2 tablespoons cornstarch, or as needed
- In a bowl, stir together the flour, black pepper, salt, and garlic powder. Heat canola oil in a skillet over medium heat. Dredge the pieces of beef in the seasoned flour, and brown the beef on all sides in the hot oil.
- Mix together the water, vegetable broth, beef broth, Cabernet wine, thyme, bay leaves, onion, and garlic in a large Dutch oven or heavy pot. Add the beef, bring to a boil, and reduce heat to a simmer. Cook the stew until beef is very tender and liquid has reduced, about 1 1/2 hours. Stir in the carrots and potatoes, bring back to a boil, and simmer until vegetables are tender, about 30 more minutes.
- Mix the cornstarch in a small bowl with a little water until smooth, and stir into the stew. Simmer until thickened, stirring constantly. Adjust salt and pepper before serving.
