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Categories:
vegetable oil thyme garlic bay leaves red wine tomato paste mushrooms water red potatoes carrots onions chicken broth cornstarch water fresh parsley salt pepper
Viewed: 28 - Published at: 7 years agoIngredients
- 1 12 lbs boneless round steak
- 1 teaspoon vegetable oil
- 12 teaspoon dried thyme
- 2 large garlic cloves, minced
- 2 bay leaves
- 3 cups dry red wine
- 14 cup tomato paste
- 2 12 cups mushrooms, quartered
- 12 cup water
- 12 small red potatoes, peeled and quartered
- 6 medium carrots, 1-inch pieces
- 2 small onions, quartered
- 21 ounces low sodium chicken broth
- 3 tablespoons cornstarch
- 3 tablespoons water
- 14 cup fresh parsley, chopped
- 1 teaspoon salt
- 14 teaspoon pepper
Method
- Trim fat from the steak; cut the steak into 1-inch cubes.
- Heat the oil in a large Dutch oven over high heat.
- Add the steak, and cook 5 minutes or until steak loses its pink color.
- Drain well, and wipe drippings from pan with a paper towel.
- Return the steak to the pan.
- Add the thyme, garlic, and bay leaves, and cook over medium heat 1 minute.
- Add the wine and tomato paste; bring to a boil.
- Cover, reduce heat, and simmer for 1 1/2 hours or until the steak is tender.
- Add the mushrooms and next 5 ingredients; bring to a boil.
- Cover, reduce heat, and simmer 40 minutes or until the vegetables are tender.
- Combine the cornstarch and 3 tablespoons water; stir well, and add to the stew.
- Cook 2 minutes or until thickened, stirring constantly.
- Remove from heat, and discard bay leaves.
- Stir in the parsley, salt and pepper.
- NOTE:.
- Freeze the stew in an airtight container.
- Thaw in refrigerator 24 hours; cook over low heat until heated.
