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2 lbs. beef chuck roast, cut in 1 inch cubes
1/3 cup flour seasoned with salt and pepper
1 Tbsp. olive oil
1 tsp The Spice Hunter Fresh at Hand Garlic
½ tsp. The Spice Hunter French Thyme
1 (14 oz.) can beef broth
1/3 cup red wine
¾ cup water
2 medium carrots, peeled and sliced ¼ inch thick
2 Zucchini, sliced ¼ inch thick
¼ lb. mushrooms, sliced
2 medium unpeeled potatoes, diced
Coat meat with flour. Heat oil in a large pot over medium high heat. Add meat, garlic, and thyme. Sauté, stirring occasionally, until meat is browned on all sides. Add beef broth, wine and water. Simmer, covered, on low heat 1½ hours until meat becomes tender. Add vegetables and potatoes to pot. Cook additional 30 minutes or until vegetables are tender.
Tip: For a thicker stew, just before serving transfer ½ cup of cooking liquid to a small bowl. Whisk in 1 Tbsp. cornstarch and stir back into stew.