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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Cooking Light Magazine, adapted by Beth Martin
Servings: 2 ½ quarts
I have made this several times and have altered it to suit my taste. One thing that has worked well, is adding a little gravy master along with the broths and wine. This gives a real dark gravy (which I like). Another thing is the meat tends to "fall apart" which is great for the gravy but not if you want beef chunks. So, I add some browned beef chunks along with the vegetables.
1 ½ pounds round steak, lean, boneless
1 teaspoon vegetable oil
1 teaspoon vegetable oil
½ teaspoon dried thyme
2 large garlic cloves, minced
2 bay leaves
3 cups Burgundy, or other dry red win
¼ cup tomato paste
½ cup water
2 ½ cups fresh mushrooms, quartered
12 small red potatoes, round; peeled and quartered
6 medium carrots, cut into 1-inch pieces
2 small onions, quartered
10 ½ ounce beef broth
10 ½ ounce low sodium chicken broth
3 tablespoons cornstarch
¼ cups fresh parsley, chopped
1 teaspoon salt
¼ teaspoon fresh ground black pepper
Trim fat from steak. Cut steak into 1 inch cubes. Heat oil in a large Dutch oven over high heat until hot. Add steak; cook 5 minutes or until steak loses its pink color. Drain well. Wipe drippings from pan with a large paper towel. Return steak to pan; place over medium heat. Add thyme, garlic, and bay leaves; cook 1 minute. Add wine and tomato paste; bring to a boil. Cover, reduce heat and simmer 1 ½ hours or until steak is tender. Add ½ cup of water and next 5 ingredients; bring to a boil. Cover, reduce heat and simmer 40 minutes or until vegetables are tender. Combine cornstarch and remaining 3 tablespoons of water; add to stew. Cook 2 minutes or until thickened, stirring constantly. Stir in parsley,
salt and pepper.