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Ingredients
US|METRIC
4 SERVINGS
- 1/2 cup flour
- 1/2 tsp. black pepper
- 1/2 tsp. garlic salt
- 1/2 tsp. celery salt
- 2 1/2 lb. stew meat (cut into 1-inch cubes)
- 6 Tbsp. olive oil
- 3 Tbsp. cold butter (separated)
- 2 cups yellow onion (diced)
- 4 cloves garlic (minced)
- 1 cup cabernet sauvignon (high-quality, merlot works as well. See below for non-alcoholic substitute options)
- 4 cups beef broth
- 2 tsp. bouillon
- broth
- 2 Tbsp. Worcestershire sauce
- 3 Tbsp. tomato paste
- 5 medium carrots (cut into ¼ inch cubes)
- 1 lb. baby Yukon gold potatoes (halved or quartered)
- 2 bay leaves
- 1 rosemary (large branch)
- 1 cup frozen peas
- 1/4 cup cold water (optional)
- 3 Tbsp. corn starch (optional)
- 3 drops browning (Kitchen Bouquet, + Seasoning Sauce, Optional- Adds an even richer darker color.)
- 1 cup flour
- 1 tsp. black pepper
- 1 tsp. garlic salt
- 1 tsp. celery salt
- 1 lb. stew meat (cut into 1-inch cubes)
- 6 Tbsp. olive oil
- 3 Tbsp. cold butter (separated)
- 2 cups yellow onion (diced)
- 4 cloves garlic (minced)
- 1 cup cabernet sauvignon (high-quality, merlot works as well)
- 4 cups beef broth
- 2 tsp. bouillon (better than, or 2 beef bouillon cubes)
- 2 Tbsp. Worcestershire sauce
- 3 Tbsp. tomato paste
- 5 medium carrots (cut into ¼ inch cubes)
- 1 lb. baby Yukon gold potatoes (halved or quartered)
- 2 bay leaves
- 1 rosemary (large branch)
- 1 cup frozen peas
- 1/4 cup cold water (optional)
- 3 Tbsp. corn starch (optional)
- 3 drops browning (Kitchen Bouquet, + Seasoning Sauce,, Optional- Adds an even richer darker color.)
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