- 3 tbsp extra virgin olive oil
- 1 yellow onion diced
- 1½ lbs beef stew meat
- 1½ lbs Yukon Gold potatoes peeled and diced into 1" pieces
- 8 oz peeled baby carrots chopped into ½" pieces
- 4 cups beef stock
- 1 cup red wine
- 1 tsp dried thyme
- 2 tsp kosher salt
- 2 tbsp Worcestershire Sauce
- ¼ cup cornstarch
- salt and pepper for seasoning
In an enamel coated cast iron dutch oven, heat 2 tbsp olive oil over medium high heat. Season the stew meat with salt and pepper. Add the meat to the hot oil and sear on all sides. Transfer to a bowl and set aside.
In the same pot, add the remaining 1 tbsp olive oil. Add the onions and cook for approximately 5 minutes until translucent. Return the seared beef to the pot. Add the diced potatoes, carrots, beef stock, wine, dried thyme, salt, and Worcestershire Sauce. Bring to a boil. Reduce heat to medium-low. Cover and simmer for 45 minutes.
Mix ¼ cup cornstarch with ¼ cup water. When completely blended, add the cornstarch "slurry" to the beef stew while stirring. Continue to cook the stew for an additional 10-15 minutes. Season to taste with additional salt and pepper if desired. Remove from heat and enjoy!
Calories: 297kcal | Carbohydrates: 15.1g | Protein: 28.3g | Fat: 10.9g | Saturated Fat: 2.9g | Cholesterol: 76mg | Sodium: 1095mg | Potassium: 684mg | Fiber: 1.5g | Sugar: 3.2g | Calcium: 30mg | Iron: 17mg