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Make , mushrooms, and beef

, mushrooms, and beef

Beef and Mushroom Red Wine Stew

2 tablespoons olive oil
1 pound beef stew meat, cubed
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrots
8 ounces mushrooms, sliced
2 cloves garlic, minced
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 cup red wine
2 cups beef broth
2 tablespoons cornstarch
2 tablespoons cold water

1. Heat the olive oil in a large pot over medium-high heat.
2. Add the beef cubes, salt, and pepper and cook until the beef is browned, about 5 minutes.
3. Add the onion, celery, carrots, mushrooms, garlic, thyme, and rosemary and cook until the vegetables are tender, about 5 minutes.
4. Pour in the red wine and beef broth and bring to a boil.
5. Reduce the heat to low and simmer, covered, for 1 hour.
6. In a small bowl, whisk together the cornstarch and cold water until smooth.
7. Slowly stir the cornstarch mixture into the stew and simmer for an additional 10 minutes, stirring occasionally, until the stew has thickened.
8. Serve warm. Enjoy!