This recipe screams autumn and is a wonderful way to enjoy late harvest veggies and cooler fall days.
- ½ large onion or one small one diced
- 2 cups white whole mushrooms chopped in halves
- 3 large carrots chopped/sliced
- 3 cups halved small red potatoes peel on (or large red potatoes chopped in big cubes)
- 1¼ cup frozen peas
- 1½ cups of a dry red wine
- 4 cups of beef broth
- 1 tablespoon of tomato paste
- 3 minced garlic cloves
- 4 springs of thyme
- 3 tablespoons of olive oil
- 2 tablespoons brown sugar
- ½ teaspoon of dried basil
- 1½ tablespoons of cornstarch
- salt and pepper
1. Heat 2 tablespoons of olive oil in a large pot on medium heat. Add beef and cook for about 5 minutes, stirring often until browned, then drain fat.
2. Add last tablespoon of olive oil to the pot and add onion, cook for about 2-3 minutes stirring constantly. Add mushrooms, garlic, and thyme stirring often for about 5 minutes or until mushroom are soft and cooked
3. Add red wine and simmer for about 5 minutes. Add beef broth, tomato paste, ¼ teaspoon of pepper, and 1 teaspoon of salt then bring to a boil. Reduce heat to low, cover the pot and simmer for about 1 hour 30 minutes. Remove and discard thyme sprigs.
4. Add carrots, potatoes, sugar, and basil leaves then simmer for an additional 45 minutes to an hour, or until vegetables are cooked. Once you have a simmer going, prepare to make the roux by removing ¼ cup of the liquid and setting it aside to cool.
5. Add the cornstarch with reserved liquid and whisk until well mixed then add to the stew and continue cooking for another 5 minutes. Add peas and continue to cook for an additional 2 minutes.
Nat develops, tests and shares her favourite family-friendly recipes that even your pickiest eater will enjoy on her website Sneaky Mommies.