Ingredients
2 pounds cubed beef stew meat
3 tablespoons vegetable oil
1/4 cup flour
1 teaspoon garlic powder
1 teaspoon onion powder
4 cubes beef bouillon, crumbled
1 1/2 cups red wine
2 1/2 cups beef stock
1 teaspoon dried rosemary
1 teaspoon dried parsley
1 teaspoon black pepper
3 large potatoes, cubed
4 carrots, cut into 1 inch pieces
4 stalks celery, chopped
1 large onion, chopped
2 teaspoons cornstarch
1 teaspoon Worcestershire sauce
1 tablespoon ketchup
2 teaspoons cold water
Directions
1. In a large pot or dutch oven, add oil and heat to medium. In a large resealable bag add 1/4 cup flour, garlic powder, and onion powder. Put the stew meat in, and shake it.
2. Cook beef in oil until browned. Add wine, beef stock, crumbled bouillon, rosemary, parsley, and pepper. Bring to a boil, then reduce heat, cover and simmer 1 hour.
3. Add potatoes, carrots, celery, onion, ketchup, and Worcestershire sauce into the pot. Dissolve cornstarch in cold water and stir into stew. Cover and simmer for at least 1 hour.