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
• 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
• 8-12 c beef or vegetable broth

Preparation

Step 1

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

Brown the meat on all sides; sprinkle with salt and pepper.

Add enough beef broth to slightly cover the meat and vegetables, 8-12 cups. 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.