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LaVohn's Beef Stew Recipe

Recipe by: LaVohn Crabtree

"I made this and even my picky eater ate it! The aroma that settles in the house is amazing! You can add other vegetables to it, but I couldn't due to the fact that my child would not eat it if he saw something strange in it."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep30 m
  • Cook2 h 10 m
  • Ready In2 h 40 m
  • 1In a bowl, stir together the flour, black pepper, salt, and garlic powder. Heat canola oil in a skillet over medium heat. Dredge the pieces of beef in the seasoned flour, and brown the beef on all sides in the hot oil.
  • 2Mix together the water, vegetable broth, beef broth, Cabernet wine, thyme, bay leaves, onion, and garlic in a large Dutch oven or heavy pot. Add the beef, bring to a boil, and reduce heat to a simmer. Cook the stew until beef is very tender and liquid has reduced, about 1 1/2 hours. Stir in the carrots and potatoes, bring back to a boil, and simmer until vegetables are tender, about 30 more minutes.
  • 3Mix the cornstarch in a small bowl with a little water until smooth, and stir into the stew. Simmer until thickened, stirring constantly. Adjust salt and pepper before serving.
Ingredients
  • 6 servings
  • 516 cals
  • 2/3 cup all-purpose flour
  • 1 teaspoon ground black pepper
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 2 tablespoons canola oil
  • 1 1/2 pounds cubed beef stew meat
  • 2 cups water
  • 2 cups vegetable broth
  • 2 cups beef broth
  • 1 cup Cabernet Sauvignon
  • 2 teaspoons dried thyme
  • 3 bay leaves
  • 1 onion, diced
  • 1 teaspoon minced garlic
  • 4 carrots, peeled and chopped
  • 4 potatoes, peeled and cubed
  • 2 tablespoons cornstarch, or as needed
Nutrition

Amount per serving ( 5 total)

  • Calories:
    516
    26%
  • Fat:
    20.8
    32%
  • Carbs:
    49.8
    16%
  • Protein:
    25.1
    50%
  • Cholesterol:
    63
    21%

Based on a 2,000 calorie diet

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