Warm yourselves up tonight with this delicious stew. It may take a while to prepare, but it's well worth the wait. And it makes several servings, so there are plenty of leftovers that are great for weekday lunches.
Adapted from the original recipe here, at My Baking Addiction.
1/2 cup flour
1 teaspoon garlic powder
1 teaspoon onion powder
2 pounds cubed beef stew meat
3 tablespoons vegetable oil
½ cup red wine (or red wine vineagar)
4 cubes beef bouillon, crumbled
4 cups water
1 teaspoon dried rosemary
1/2 teaspoon ground black pepper
salt to taste
3 large potatoes, peeled and cubed
4 carrots, sliced
4 stalks celery, sliced
1 large onion, chopped
1 tablespoon Worcestershire sauce
3 tablespoons ketchup
1 tablespoon A1 sauce
2 teaspoons cornstarch
2 teaspoons cold water
1/4 cup water, as needed
Stir together flour, garlic powder and onion powder in a bowl. Toss beef in the flour mixture to coat.
In a large dutch oven, heat oil over medium heat. Add floured beef and cook until browned. Remove and set aside.
Deglaze pot with red wine, scraping up the brown bits from the bottom of the pot. Dissolve bouillon in water and pour into pot. Add in beef, rosemary, and pepper. Bring to a boil, then reduce heat, cover and simmer 1 hour.
Stir potatoes, carrots, celery, onion, Worcestershire, ketchup and A1 Sauce into the pot. Dissolve cornstarch in 2 teaspoons cold water and stir into stew. If your stew is looking a bit thick, add some additional water (I did about a 1/4 cup). Cover and simmer 1 hour more. Add salt to taste.