Beef Stew

Directions

• Combine the “Spice Mixture” ingredients in a small dish and set aside.
• Heat 1 Tablespoon vegetable oil in a large Dutch oven over medium/high heat.
• Add the stew meat and half of the seasoning mixture and cook until browned.Be careful not to crowd the meat.
• Remove meat from pan and add 1 Tablespoon vegetable oil.
• Add the onions, celery and garlic and sauté until soft.
• Add the tomato paste, red wine, beef broth, Worcestershire sauce, bay leaf and the remaining “Spice Mixture” and stir well.
• Return the beef to the pan, bring to a boil and then cover, reduce to low and simmer for 1 ½ hour or until meat is tender.
• Add the potatoes and carrots and cook for 30 more minutes or until the veggies are done.
• Add the frozen peas.
• 10. Mix the water and cornstarch in a cup, making sure there are no lumps, and add it to the stew, stirring until thickened.
• 11. Sprinkle with the parsley, stir and serve.