Name: LaVohn's Beef Stew
Prep time: 30 min
Cook time: 30 min
Yield: 6
Ingredients: All-purpose flour - ⅔ cup; Ground black pepper - 1 teaspoon; Salt - 1 teaspoon; Garlic powder - 1 teaspoon; Canola oil - 2 tablespoons; Cubed beef stew meat - 1 ½ pounds; Water - 2 cups; Vegetable broth - 2 cups; Beef broth - 2 cups; Cabernet Sauvignon - 1 cup; Dried thyme - 2 teaspoons; Bay leaves - 3; Onion, diced - 1; Minced garlic - 1 teaspoon; Carrots, peeled and chopped - 4; Potatoes, peeled and cubed - 4; Cornstarch, or as needed - 2 tablespoons

Ingredients for - LaVohn's Beef Stew

1. All-purpose flour ⅔ cup

2. Ground black pepper 1 teaspoon

3. Salt 1 teaspoon

4. Garlic powder 1 teaspoon

5. Canola oil 2 tablespoons

6. Cubed beef stew meat 1 ½ pounds

7. Water 2 cups

8. Vegetable broth 2 cups

9. Beef broth 2 cups

10. Cabernet Sauvignon 1 cup

11. Dried thyme 2 teaspoons

12. Bay leaves 3

13. Onion, diced 1

14. Minced garlic 1 teaspoon

15. Carrots, peeled and chopped 4

16. Potatoes, peeled and cubed 4

17. Cornstarch, or as needed 2 tablespoons

How to cook deliciously - LaVohn's Beef Stew

1 . Stage

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.

2 . Stage

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.

3 . Stage

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.