1. 1. In a large sauce pan, brown the stew beef in olive oil and garlic. 2. 2. Add potatoes, carrots, celery, peas, corn, and tomatoes. 3. 3. Add onion soup mix, bouillon and wine. (Burgundy (Pinot Noir) is traditional, but rule of thumb: the best wine to cook with is your favorite wine to drink!). 4. 4. Simmer over medium-low heat 5-10 hours. (A broth will form as stew sweats.). 5. 5. Add cornstarch mixed with water. 6. 6. Turn heat to medium-high and stir until thickened. 7. 7. ENJOY! ---------------------------------------------------------------------------
Nutrition
Ingredients
