LaVohn's Beef Stew Recipe

In 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.

Mix 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.

Mix 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.