Oven Roast Beef Stew

By adventurefamily5

Ingredients

• 2-3 cloves finely minced garlic
• 5-6 lb. beef stew meat (cubed)
• 1 1/2 Tbsp. beef base
• 2-3 Tbsp. Worcestershire sauce
• Brown the meat on all sides; sprinkle with salt and pepper.
• 8-10 medium carrots, cut into 1-inch chunks
• 1 large onion, chopped
• 7 gold potatoes, cubed
• 2 tsp. fresh thyme
• 2-3 tsp. fresh rosemary
• 1 bay leaf
• 1/2 cup red wine
• Now add enough beef broth to slightly cover the meat and vegetables, 8-12 cups.

Preparation

Step 1

Preheat the oven to 425 degrees. Use stove top to heat 4 Tbsp. of olive oil in a large roaster pan.

Cover tightly
with foil and turn oven down to 400 degrees. Cook until the meat is tender and starting to fall apart.
Depending on your oven, this could take 1 1/2-2 hours.
Thickening the stew: If a large amount of liquid has evaporated (it shouldn’t, as long as the pan was
covered tightly), add a little more beef broth. In a small Pyrex cup, whisk together 4 Tbsp. corn starch
and ⅓-1/2 cup red wine, whisking until lumps are no longer visible. Slowly pour mixture into the stew,
stirring as you pour. Allow to bubble for 1-2 minutes. If the broth is still too thin, make another small
amount of the thickening mixture; if the broth is too thick, add a little beef broth until the desired
consistency is reached. Add salt and pepper to taste if needed.