Beef Stew

Have  with some thick bread and beer.

Ingredients:

2lbs stew beef (boneless chuck, cubed)
4 carrots (peeled and chopped)
3 stalks celery (chopped)
1 onion (chopped)
4 fresh garlic cloves (smashed or chopped)
1 can diced tomatoes (14.5 oz.)
2 red potatoes (cubed)
1 medium to large sweet potato or yam (cubed)
2 cups vegetable broth
2 cups beef broth
1 cup red wine (I prefer a burgundy or sweet red)
2 dried bay leaves
2 packets Goya Sazon
1tbsp worchestershire sauce
salt and pepper to taste
1/4 tbsp paprika
1/2 tbsp olive oil
cornstarch

1.Heat oil in the stockpot

2.Dry the stew meat with paper towels and brown on all sides in the stockpot. Don’t crowd the pot, brown the meat in batches if necessary. Set browned meat aside on a plate.

3. Add onion to the pot and sweat on medium low heat for 5 minutes (add more olive oil if necessary). Add garlic and cook for 1 more minute.

4. Deglaze the stockpot with the cup of red wine. Bring wine to a simmer and add the beef, diced tomatoes, worchestershire sauce, 2c of vegetable broth and 2c of beef broth.

5. Cover and simmer lightly for 1.5-2hours. Stir occasionally.

6. Add the carrots, celery, red potatoes, and sweet potatoes and simmer 30mins or until vegetables are tender.

7. Make a mixture of cornstarch and cold water in a bowl, and add to stew while stirring until desired consistency is reached.

This stew is great, and even better after being refrigerated overnight.

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